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Habanero and jalapeno peppers bring the fire to the traditional deviled egg.
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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Fiery hot habanero peppers -- 15 of them! -- make this volcanic hot sauce something to remember. Use rubber gloves to chop and seed the fiendish pods.
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This is a traditional combination of ingredients. I wanted something in between a straight tomatillo based salsa verde (green) and the typical tomato based salsa...
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Chicken legs with bits of spicy chorizo are simmered in a homemade chile sauce until the meat falls off the bone. Serve with tortillas and your favorite condiments.
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Get Moroccan Harissa Chicken Wings Recipe from Food Network
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network