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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
cooking.nytimes.com
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.
Ingredients: collards, olive oil, cloves
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Get Southern Mustard Greens Recipe from Food Network
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Each forkful of this salad bursts with Southwest flavor, thanks to Morningstar Farms® Spicy Black Bean Veggie Burgers.
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Get Herb-and-Mustard Sirloin With Baked Potatoes Recipe from Food Network
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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
cooking.nytimes.com
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September Use whatever color beet you choose for this recipes
Ingredients: olive oil, beet greens, garlic, eggs, milk
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An easy recipe for spicy Mexican salsa borracha with mezcal and dried ancho and arbol chiles.