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This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
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Get Garlic and Celery Root Mashed Spuds Recipe from Food Network
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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Get Waldorf Chicken Salad Sandwiches Recipe from Food Network
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Homemade tandoori masala spice mix, a staple for Indian butter chicken, is easy to make at home with 11 ingredients.
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Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
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Butter, MCT oil, and cacao powder are blended with water creating a Bulletproof® hot chocolate, a chocolate version of the coffee drink.
Ingredients: water, butter, oil, cacao, vanilla, salt
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Homemade lime pickles, made with pickling lime or slaked lime, are worth the wait using this DIY recipe. Serve them with ham!
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.
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Brown sugar, paprika, garlic powder, onion powder, and cayenne pepper come together in this Memphis dry rub with a kick.