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A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.
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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
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An eggy quiche with slices of mild veal sausage.
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This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pearl Couscous with Chicken and Peas Recipe from Food Network
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This Prosciutto-Wrapped Macaroni and Cheese Cup recipe is baked inside individual crispy prosciutto cups for the perfect party snack.
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Tomato soup just got an extra kick thanks to jalapeno peppers and tequila added to the mix, creating a spicy and spiked tomato soup.
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Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
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Get Breakfast Burrito Kit Recipe from Food Network