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cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
www.allrecipes.com
Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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Crumbled and cooked ramen noodles are the base for this interesting, yet tasty dip. With mayo, hot sauce, and shredded chicken, this could be a new party favorite!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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This grilled padrón peppers recipe is easy and needs nothing but a sprinkle of salt to bring out the flavors.
Ingredients: peppers, olive oil
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Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal perfect for weeknight dinners.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.