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cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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Get Braised Short Ribs in Pasilla Chile Pozole Recipe from Food Network
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Get Hanger Steak Tacos with Chile and Herb Oils Recipe from Food Network
www.simplyrecipes.com
Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
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Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chile Maple Glazed Pork Tenderloin Recipe from Food Network
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network