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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
www.allrecipes.com
Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.
www.delish.com
Make your own veggie burgers so you can add in bold flavors like chipotle in adobo and shredded Monterey Jack cheese.
www.delish.com
Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.
cooking.nytimes.com
This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
www.allrecipes.com
This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
www.allrecipes.com
Super yummy and simple black bean burgers with a spicy jalapeno twist!
www.chowhound.com
A vegan beet and spinach stir-fry recipe over sesame rice.
www.allrecipes.com
Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
www.foodnetwork.com
Get La Concha Beef Tips Recipe from Food Network
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
www.foodnetwork.com
Get Sweet Potato Nachos Recipe from Food Network