Herbs & Spices
481 recipes found
Peruvian Black Sea Bass Tiradito
Linguine
Snow Peas and Red Pepper Rice Salad
Chicken Breasts With Sweet Red Peppers and Snow Peas
Spring Rolls With Hawaiian Shrimp
For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
Snow Peas and Pepper Salad
Polenta With Peppers
Chicken Noelle (Chicken breasts with artichokes)
Harvest Tart With Pumpkin and Peppers
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
Seared Salmon Fillets With Roasted Fennel And Balsamic Lentils
Celeriac and Red Pepper Salad
Baked Tuna Belly in Porrata
Provencal Fish Stew
Yellow Tomato Gazpacho with Goat Cheese Croutons
Swordfish With Scallions and Cracked Peppercorns
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.
Asparagus With Red and Yellow Coulis
Chicken Breasts With Peppers, Tomatoes and Saffron
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Hominy and Squash Salad
Prunes In Red Wine
Cooked Chicken Breasts
Lamb and Red-Pepper Fajitas
Bulgur Pilaf With Red Peppers And Tomatoes
Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)
This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you’re in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of “Nhum: Recipes from a Cambodian Kitchen” (Rotanak Food Media, 2019), said this dish was a special one: “People raise chickens to sell, not to eat,” she said, speaking of villages where she conducts research. “The money from one chicken can feed the whole family, at least, for three days.” To kill a chicken, then, is to honor a guest.