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If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.
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This versatile seasoning paste is fruity, smoky, and spicy. Use ancho chiles for more heat, guajillo for less.
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An easy recipe for garlic aioli flavored with spicy Calabrian chiles.
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A big-batch drink recipe for parties, made with chile-infused tequila, guava nectar, and citrus juice.
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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Get Dom's Salsa and Guacamole Recipe from Food Network
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Make Hawaiian poke at home with this quick and easy recipe featuring fresh ahi tuna steaks, shoyu soy sauce, green onion, and sesame oil.
cooking.nytimes.com
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
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Get Big-Batch Chile-Chicken Posole Recipe from Food Network