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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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Get Three Bean and Beef Chili Recipe from Food Network
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Get Turkey and Pumpkin Seed Chili Recipe from Food Network
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Get Chili Rubbed Rotisserie Prime Rib Recipe from Food Network
Ingredients: rib, creole spice
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Get Herb and Almond Tapenade Recipe from Food Network
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Get Falafel Recipe from Food Network
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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Get Grilled Sea Bass with Jalapeno-Mango Salsa Recipe from Food Network
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.