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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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Marinated overnight with coriander and caraway and cooked slow with floral quince.
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Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
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Get Jalapeno-Mango Salsa Recipe from Food Network
www.allrecipes.com
Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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Get Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Recipe from Food Network
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Get Jalapeno Buttered Corn Recipe from Food Network