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The second this dip hit my lips, it was love at first bite – I immediately became intoxicated with the unique zesty flavor and crunchy texture. This dip epitomizes...
cooking.nytimes.com
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
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Pair this simple dish with a clean, dry Verdejo with a floral nose, like the 2003 Viña Sila Naia from Spain. The wine's crispness complements the strong, salty flavors rather than being overshadowed by them.
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...
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Get East Coast Oysters in a Gewurztraminer Cream with Green Grapes Recipe from Food Network
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Get Grilled Brie and Goat Cheese with Bacon and Green Tomato Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.
cooking.nytimes.com
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff)