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cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
cooking.nytimes.com
This dish is somewhere between a shrimp salad and a ceviche – just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles In classic Thai fashion, it’s combination of many tastes, each moment on your palate different from the next It’s a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.
www.allrecipes.com
This is a banana-pineapple quick bread baked in a tube pan.
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Get Udon Noodles with Lemon Grass Clam Broth Recipe from Food Network
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Get Dirty Bird Recipe from Food Network
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Get Spicy Lemongrass Tofu Recipe from Food Network
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Get Green Papaya Salad with Spicy Grilled Shrimp Recipe from Food Network
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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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Get General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Recipe from Food Network