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cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
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Easy, light, and elegant.
cooking.nytimes.com
Like other South Floridians, the chef Niven Patel of Ghee Indian Kitchen in Miami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection Elsewhere in the country, that’s not the case: In fact, Mr Patel said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem
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Chili, kidney and black beans are combined with habanero peppers, red pepper flakes, and heaping doses of cumin, chili powder, salsa, black pepper and more in this fiery ground beef chili.
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Green beans are sauteed in bacon grease and tossed with garlic and red pepper flakes for a side dish with some zing.
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Green bean casserole unlike any other!
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It’s even better when you make it yourself.
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White beans are cooked in a slow cooker with smoked meat, aromatic vegetables, seasonings, and chicken broth.
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This red bean ice pops recipe is sweet, creamy, and the perfect end to an Asian-inspired meal.
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A Japanese dessert of adzuki beans and mochi.
Ingredients: adzuki beans, water, sugar, salt, savory