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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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I created this recipe for Emeril's Chocolate Challenge last year and it was chosen as a winner. It has all of the flavors of the well known B52 drink in one...
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Pumpkin puree, nutmeg, and allspice lend a fall flavor to this hummus.
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It's easy to make a replica of the Starbucks® Mocha Frappuccino®: steep your own cold brew, then shake it with condensed milk and cocoa! Keep the concentrate in your fridge for a month.
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This breakfast nachos recipe is mounded with cheesy scrambled eggs, tortilla chips, pinto beans, and salsa.
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All the chili-cheesy goodness of Frito Pie in a buttery crust.
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I'm slightly addicted to these Gluten Free Vanilla Roasted Walnuts and so is my husband. They have a hint of sweetness and a nice burst of vanilla goodness...
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Recipe By: Grace Parisi Servings: 6 first course servings
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice Recipe from Food Network
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You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.