Search Results (2,306 found)
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
www.allrecipes.com
Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
www.allrecipes.com
This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
www.delish.com
Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
www.chowhound.com
The mother sauce of Border Cuisine.
www.allrecipes.com
Serrano chile peppers are blended with vinegar, garlic, and salt creating a very flavorful hot sauce that only requires 4 simple ingredients.
www.allrecipes.com
Pork slowly stews with green chiles, jalapenos, onions, tomato sauce, and spices in this simple and authentic dish that has been handed down through the generations.
www.allrecipes.com
This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
www.allrecipes.com
The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!
www.foodnetwork.com
Get Tempeh Chile Recipe from Food Network