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A healthy portobello mushroom and poblano chile fajitas recipe.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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A savory matzo farfel casserole is packed with onions and mushrooms and seasoned with rosemary and garlic for a traditional Passover favorite with a new twist. You'll want to make it all year to serve alongside any meat dish.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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Butterscotch and sour apple schnapps are combined with vodka to make this fabulous autumn-inspired drink.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.