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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
cooking.nytimes.com
Heavily spiced strips of pork shoulder fried crisp in a pan Warm corn tortillas Tomatillo salsa and hot sauce
www.allrecipes.com
A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy.
www.allrecipes.com
This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!
www.allrecipes.com
With cranberries, chile paste, cilantro, and roasted corn and butternut squash, this colorful salad is a perfect side dish to make for fall.
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
www.foodnetwork.com
Get Almond Chicken Satay Recipe from Food Network
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Get Queso Fundido With Roasted Poblano Vinaigrette Recipe from Food Network
www.delish.com
Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
www.allrecipes.com
Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
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Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!