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This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
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Get Honey-Sriracha Chicken Wings Recipe from Food Network
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When you want a warm, comforting Mexican dish, forget Taco Tuesday — it's enchilada time.
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Dipped in a honey sweetened egg wash and then coated in cinnamon flour, these flavorful chicken nuggets have been a family favorite since the 19th century.
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Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
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Chipotle uses juniper berries, which can be hard to find in stores, but we came up with a simple substitution that provides the same great flavor.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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Recipe for Tomato Soup with Toasted Cheese Croutons, as seen in the February 2001 issue of O, The Oprah Magazine.
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.