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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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This chilled, spicy, Thai-inspired soba noodle salad with peanuts is great for picnics and barbecues.
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Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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An alternative to traditional chili, this white bean chili packs a punch with spices and green chilies.
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Get Mexican Lasagna Recipe from Food Network
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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
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Get Tequila Sausage Recipe from Food Network
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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad.
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.