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cooking.nytimes.com
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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Get Ragu Alla Napoletana Recipe from Food Network
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A showpiece roast flavored simply with rosemary, garlic, and onions cooked in red wine.
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I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.
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This margarita chicken gets its kick from a zesty marinade of fresh juice, liquor, and seasonings. You've tried the rest, now try the best!
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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Recipe for Grilled Lobster with Charred Chili Sauce, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
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A biscuit crust filled with sausage, eggs, and cheese. These individual breakfast pies can be made ahead of time, and microwaved as needed.