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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Thanksgiving gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
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Get Green Chile Burger with Crunchy Avocado Salad Recipe from Food Network
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Green chiles and jalapeno peppers spice up this spin on the classic party dip.
cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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Cooked in the Instant Pot(R), this Colorado chile verde recipe is flavored with Hatch chiles and can be served with bread, tortillas, rice, or even over a breakfast burrito!
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Get Pizzeria Lola's Roasted Cauliflower with Calabrian Chile Recipe from Food Network
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Get Braised Short Ribs in Pasilla Chile Pozole Recipe from Food Network
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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Boozy pudding is the best kind of pudding.
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This simple pork roast is first rubbed with onion soup mix, covered in cranberry sauce, then slow-cooked to tender perfection in this sweet and savory twist on the traditional pork roast.