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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
www.simplyrecipes.com
Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.