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Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
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This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Get Rack of Lamb "Dos Chiles" Recipe from Food Network
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Get Simple Sesame Noodles Recipe from Food Network
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Get Baked Nachos with Roasted Sweet Potatoes Recipe from Food Network
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Salty feta cheese and crunchy fried onions garnish the warm, grilled beef topping this salad.
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Get Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipe from Food Network
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Slow cooker chicken tacos topped with a smoky chipotle cream sauce is an easy meal to prepare for weeknights.
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Get Chipotle Dry-Rubbed Shrimp "On the Bar-B" Recipe from Food Network
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Get Stuffed Plantains with Pork and Chipotle Honey Oil Recipe from Food Network
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Get Healthy Chipotle Beer-and-Butter Shrimp Foil Pack Recipe from Food Network
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Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.