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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Get Ackee and Saltfish Recipe from Food Network
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Zucchini, onions, and bell peppers are simmered in a tomato-based sauce creating a zucchini "ratatouille"; serve alongside polenta.
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Get Calamari Stir Fry with Peppers and Cukes Recipe from Food Network
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This is a chunky soup with potato, green chilies, and chopped onions in a chicken broth flavored with oregano and cumin and thickened with heavy cream. Serve with grated jack cheese and tortilla strips.
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Get Sparkling Cherry Lime Soda Recipe from Food Network
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Get Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe from Food Network
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.