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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
cooking.nytimes.com
Frank Bruni, a former restaurant critic for The Times, came up with this drink at Ward III, a lounge in Tribeca that lets you choose the ingredients and qualities you want in a drink that's then custom-made for you It's a lightly-sweet strawberry-tequila cocktail that gets a flicker of heat from the addition of jalapeño It's got summer written all over it
cooking.nytimes.com
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff)
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Get Pork and Potato Empanadas with Charred Tomatillo Sauce Recipe from Food Network
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Get Grilled Sea Bass with Jalapeno-Mango Salsa Recipe from Food Network
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Get BBQ Pizza Recipe from Food Network
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Get Nopal Timbale Recipe from Food Network
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Get Summer Corn Salad Recipe from Food Network
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This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.
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Get Verde Pork Street Tacos Recipe from Food Network