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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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Light and flaky catfish is quickly broiled and topped with a tropical fruit and corn salsa. Serve with white rice for a beautiful light supper.
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Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame.
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These fresh Vietnamese spring rolls stuffed with rice noodles, lettuce, carrots, mizuna, and basil are a colorful vegetarian appetizer.