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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Get Red Meat Chili: Carne Chili Colorado Recipe from Food Network
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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Get Fig Catsup Recipe from Food Network
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This tangy topping is a perfect accompaniment for all kinds of soups.
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This is a recipe I concocted for a contest. I hoped to make this a little more elegant than normal.I have trained at a Culinary School but do not work in the...
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Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.