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cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
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Get Cheese Ravioletti in Pink Sauce Recipe from Food Network
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Get Onion-Crusted Chicken with Caramel Citrus Glaze Recipe from Food Network
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Use the best of summer's bounty in a delicious savory tart.
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Get Chocolate, Chestnut and Orange Trifle Recipe from Food Network
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.
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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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Pack your pita like a pizza.
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A pinch of cayenne gives this genever-based cocktail a spicy kick.
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.