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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers.
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This lemon rice pilaf flavored with green chiles, turmeric, fresh curry leaves, and crunchy peanuts is a favorite South Indian side dish.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Canned black-eyed peas, onion, bell pepper, tomatoes with green chilies, and ham cook for 4 hours in a slow cooker in this version of a soul food recipe.
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Add a smoky, spicy accent and bright red hue to any plate with this chipotle and cayenne pepper infused oil.
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Get Barbecued Texas-Style Quail Recipe from Food Network