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cooking.nytimes.com
This recipe is by John T. Edge and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Add some warmth to your dinner table on winter nights with this kimchi jigae, a comforting kimchee soup with pork belly, tofu, and kochujang.
cooking.nytimes.com
Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.
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Spice up roasted pecans with four different kinds of pepper, plus hot sauce. Not sweet, and very zippy.
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Baked barbeque chicken wings are super simple to prepare using your favorite BBQ sauce, creating a crispy wing that's tender on the inside.
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Get Spicy Sausage Dogs Recipe from Food Network
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Enjoy your Buffalo wings in dip form! Cooked chicken breast is combined with cream cheese and Cheddar, ranch dressing, and hot sauce. Serve with tortilla chips or crackers.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Drumsticks are marinated in hot sauce overnight, then coated in seasoned cornmeal and fried.
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Deep-fried chicken wings are simmered in butter and hot sauce to pack quite a kick.