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"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone.
cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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Get Not So Traditional Corned Beef Hash with Poached Eggs Recipe from Food Network
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Get Ancho Chile Honey Basted Quail Recipe from Food Network
Ingredients: ancho chile, water, garlic, honey, salt, quail
www.allrecipes.com
Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.
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Get Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak Recipe from Food Network
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003 It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt
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Get Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish Recipe from Food Network