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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Chicken Suiza Chilaquiles Recipe from Food Network
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These genius Latke Reubens combine two Jewish favorites for a crispy, creamy, salty, savory appetizer perfect for holiday parties of all sorts.
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Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
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Get Coconut Bunny Butt Cake Recipe from Food Network
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This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.