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My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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I came up with this after my red peppers ripened in the garden. Also, I had a bunch of green tomatoes that I harvested at the end of the season. The filling...
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A pan-roasted duck breast recipe from Plated. A red wine and mushroom risotto accompanies the duck.
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Get Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce Recipe from Food Network
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Get Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe from Food Network
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Get Vixxxen: Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting Recipe from Food Network
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Get Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple Recipe from Food Network
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Get Cap'n Crunch Chicken Fingers and Red Chile Bacon Caramel Dipping Sauce Recipe from Food Network
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Get Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish Recipe from Food Network
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Get Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly Recipe from Food Network
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Bacon, green beans, onion, and potatoes combine in a side dish perfect for when green beans are in season.