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Learn to make homemade tomato sauce and never go back to store-bought. This healthy recipe is great over al dente pasta, chicken Parmesan, meatballs, lasagne...
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
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Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.
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Get Nashville Hot Chicken Meatball Sliders Recipe from Food Network
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Peach is the flavor of the summer! Give the peachy taste a fiery touch in this cocktail with a couple of slices of serrano chile pepper.
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
cooking.nytimes.com
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek You could try it with actual leeks, or with spring onions or even scallions in a pinch It’s a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
www.simplyrecipes.com
Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.