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This whole fish is fried and topped with a Thai basil and chile sauce for a stunning main coarse at the dinner table.
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
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Get Taco Cones Recipe from Food Network
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Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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Get Cold Sesame Noodles Recipe from Food Network
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Canned beans, tomatoes, and chile peppers help ease the preparation of this chili made in a slow cooker.
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Sweet potatoes, simply roasted with salt, sugar, and chili, make an easy but zesty accompaniment to a weeknight meal.