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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.
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Chicken strips are tossed with bell peppers and red onion to make these fajitas, a colorful weeknight dinner dish you can top as you please.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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This recipe proves coconut milk and tofu were made for each other.
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Homemade spicy hummus, made with jalapeno peppers, is a flavorful twist on traditional hummus and tastes better than store-bought versions.
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The sauce is good on just about anything from pork, chicken, and seafood.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.