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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.
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Stir-fried noodles and the four Thai flavors of salty, sweet, sour, and spicy create this popular Thai dish.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
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Get Thai BBQ Chicken Recipe from Food Network
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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger, and lemongrass, and garnished with plenty of shrimp.
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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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Get Shrimp Curry Rice Recipe from Food Network