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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
Ingredients:
ketchup, green onions, cloves, lemon, honey, chile, red pepper flakes, black pepper, water, salt
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
Ingredients:
cilantro leaves, cloves, shallot, chile, curry, coconut oil, ginger, lemongrass, zest, fish sauce, curry powder, cumin seeds, coriander, shiitake mushrooms, scallions, noodles, coconut milk, juice, red bell pepper, green beans, bok choy, basil mint
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
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Green chile and chicken corn chowder is the right amount of spicy and the right amount of comfort food for a cold weeknight dinner.
Green chile and chicken corn chowder is the right amount of spicy and the right amount of comfort food for a cold weeknight dinner.
Ingredients:
smoked bacon, onion, cloves, chile peppers, chicken breast, potatoes, butter, cream, heavy whipping cream
cooking.nytimes.com
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale Buy more kale than you think you need; these go fast.
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale Buy more kale than you think you need; these go fast.
www.foodnetwork.com
Get Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil Recipe from Food Network
Get Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil Recipe from Food Network
Ingredients:
ancho chile, cumin, paprika, coriander, cayenne pepper, garlic powder, olive oil, beef tenderloin, canola oil, cloves, parsley, cilantro, chives, red pepper flakes
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Get Chinese Chicken Salad with Red Chile Peanut Dressing Recipe from Food Network
Get Chinese Chicken Salad with Red Chile Peanut Dressing Recipe from Food Network
cooking.nytimes.com
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too Cut a head of cauliflower into florets, and roast that instead
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too Cut a head of cauliflower into florets, and roast that instead
Ingredients:
winter squash, grapeseed oil, salt plus, chiles, coconut, garlic, coconut oil, black mustard, curry
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Get Papaya, Shrimp and Avocado Salad with Chile-Lime Recipe from Food Network
Get Papaya, Shrimp and Avocado Salad with Chile-Lime Recipe from Food Network
www.delish.com
Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
Ingredients:
fish sauce, lime juice, sugar, water, chile, rice vermicelli, rice paper, red bell pepper, bell pepper, avocado, cucumber, alfalfa sprouts, basil leaves
cooking.nytimes.com
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan