Herbs & Spices
481 recipes found
Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku’s recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52’s upcoming book “Genius Recipes,” I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Rainbow Quinoa Tabbouleh
Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.
Chicken Salad With Fennel, Daikon and Scallions
Spinach and Red Pepper Frittata
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Quiche With Red Peppers and Spinach
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Spicy Stir-Fried Tofu With Kale and Red Pepper
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Hen-Of-The-Woods With Black Bean Sauce
Rice With Zucchini and Red Pepper
Armenian Vegetable Salad
Shrimp And Pepper
Smoked Chicken Salad With Fresh Coriander
Chinese Chicken Salad
Tostadas With Sweet and Hot Peppers and Eggs
This comforting topping is a kind of Mexican piperade.
Ricotta Dumplings With Red Pepper Sauce
Salmon Steak au Poivre
Portobello and Arugula Salad
Potatoes, Pepper and Tomato Salad
New Potato, Red Pepper and Chive Salad
Marinated Squid
Key Lima Pie Quiche
Sea Scallop Ceviche
Marinated Green Olives
Chicken Paillards With Fennel, Red Pepper and Apricot Salad