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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
cooking.nytimes.com
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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An easy, colorful combination of cured Spanish chorizo, black beans, and tomatoes with green chiles add big flavor to this one-pot rice dish.
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Crunchy green pistachios and soft, nutrient-rich spinach add texture and color to this simple rice-based side.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
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This simple dish of rice, caramelized onions, and lentils is a Middle Eastern staple.
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You will love these tasty, quick, and keto-friendly chicken thighs with juicy meat and a crispy skin that are ready for the table in less than 30 minutes!
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A delicious update to the old-fashioned diner staple.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.