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cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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Holy guacamole! This is a subtly delightful soup.
www.allrecipes.com
Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vanilla Bean Cake Recipe from Food Network
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her technique by watching My Mexican Recipes on YouTube.
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This pineapple teriyaki sauce is quick and easy to make with a lot of flavor; delicious on chicken wings, pork chops, or your favorite meat.
www.simplyrecipes.com
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
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Get Iceberg BLTs Recipe from Food Network
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We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.
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Tangy, fresh, and herby, this sauce is great served with lamb chops, or as a healthy dip.