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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu This makes enough for a pound of tofu.
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Get Sweet Potato Soup with Blue Corn Tortillas Recipe from Food Network
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Gail Simmons fills poblanos with a traditional mix of cheese and jalapeños, then tops them with a bright, fresh salsa.
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Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that's delicious with the warm curry spices.
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Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn't burn.
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A weeknight dish that elevates mackerel with a tangy cumin, tomato, and lime sauce.
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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Get Jumbo Shrimp Stuffed with Cilantro and Chiles Recipe from Food Network
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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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Get Grilled Foil-Packet Chipotle Shrimp Recipe from Food Network