Search Results (528 found)
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Bay scallops are blanched then mixed with fresh lime, roasted chile peppers, and pico de gallo in this delicious, crowd-pleasing ceviche.
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This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market Finally, spring has arrived.
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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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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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This recipe with creamy Greek yogurt mixed with spicy chiles, chopped cilantro, and lime juice makes a healthy, tasty dip.
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This guacamole is fresh, green, and a little zesty.
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Get Sticky Five-Spice Short Ribs Recipe from Food Network
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick