Search Results (1,033 found)
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
www.foodnetwork.com
Get Cheesy Chile Muffins Recipe from Food Network
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
cooking.nytimes.com
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
www.chowhound.com
Beans- Use a bean you like, I still haven't chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian...
www.delish.com
Enjoy the dining out experience at home with this restaurant-inspired recipe.
www.delish.com
Instead of relying upon fat, this recipe, created for Bobbi Brown by F&Ws Grace Parisi, gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice.
www.delish.com
Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
www.chowhound.com
A simple recipe for crispy sweet-potato latkes with scallions, served with chipotle sour cream.