Search Results (11,538 found)
www.allrecipes.com
This corn chowder with chicken comes with some bite, thanks to jalapeno pepper and a touch of cayenne.
www.delish.com
The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
cooking.nytimes.com
A mango’s rich flavor is deepened through grilling in this salsa full of contrasts It also works if you do not want to grill the mango I love mango salsa whether or not the mango is grilled, so if you don’t feel like grilling, you can still get a great salsa with these ingredients
www.delish.com
Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
www.foodnetwork.com
Get Curried Red Snapper Recipe from Food Network
www.allrecipes.com
Quinoa jambalaya with kielbasa, sweet peppers, and sweet onion and plenty of spice is a hearty, gluten-free meal.
cooking.nytimes.com
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
www.allrecipes.com
Avoid deep-frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!
www.chowhound.com
This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe...
www.chowhound.com
We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same