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Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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Chipotle mayonnaise and a sunny side up egg make this grilled cheeseburger deliciously messy. The lettuce and tomato help to catch the flavor.
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Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
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Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs.
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Get Paella with Prosciutto-Chicken Patty Recipe from Food Network
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Get Warm Chicken Parmesan Salad Recipe from Food Network
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Put in a little bit of prep in the morning, come home to an insanely delish dinner.
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Get Picadillo Recipe from Food Network
cooking.nytimes.com
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.