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A classic deli-style grilled chicken sandwich recipe.
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Flank Steak and Rajas Fajitas Recipe from Food Network
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
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What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
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Get Turkey Fritters Recipe from Food Network
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.