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cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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Red, ripe tomatoes, mozzarella cheese, and fresh basil leaves make a wonderful summer sandwich when combined with dark artisan bread and white truffle oil.
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
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This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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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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Green and black olives add a new dimension to pan-fried potatoes.
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
cooking.nytimes.com
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever!