Search Results (17,079 found)
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Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa. Make the chile-lime marinade the day before, and let the pork marinate overnight befor
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Melissa Rubel flavors the flatiron steak with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
www.chowhound.com
Enjoy this Deconstructed Egg with Chipotle Cream Sauce recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients: eggs, yellow onion
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For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Santibañez to develop a menu of admittedly inauthentic, but very delicious and creative Mexican-inspired dishes like this amazing skirt ste
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
cooking.nytimes.com
The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Scrambled eggs with ham, garlic scapes, onion, and white Cheddar cheese make this a delicious egg dish for any meal.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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A salty-sweet cocktail snack with a hint of thyme and cayenne pepper.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.