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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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Spicy chorizo sausage and lean ground turkey team up in these tasty burgers topped with pepperjack cheese, lettuce, and a dash of lime.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...