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About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce) Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.
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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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Get Spicy Kielbasa Dog with Stout Onions Recipe from Food Network
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The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.
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Get Spinach Salad with Garlic Dressing Recipe from Food Network
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Get Halibut Poached in Olive Oil with Broccoli Rabe Pesto Recipe from Food Network
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
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Get Beef and Guinness Short Ribs Recipe from Food Network
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!