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cooking.nytimes.com
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.
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Get Tony's Chicken Tenders with Honey Mustard Sauce Recipe from Food Network
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Get Crackling Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
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Get Ice Cream Sundae with Homemade Caramel Sauce Recipe from Food Network
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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This sweet, creamy sauce is the perfect accompaniment to smokies.
cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
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Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
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Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.