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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.
www.simplyrecipes.com
Caramel from scratch is easy! And apples dipped in delicious homemade caramel sauce are perfect for Halloween!
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This is not the runny boxed kind but the real baked kind like grandma used to make. It's far better then any elbow mac & cheese I've ever eaten. You can eat...
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Macadamia nut brittle with dried blueberries may be something you've never had before; if so, you are in for a salty-sweet, crunchy treat.
www.delish.com
This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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The tangy dressing is killer.
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This is one of my favorite recipes lately. The chorizo sausage and roasted jalapenos blend perfectly with the red chili sauce. I could (and have been) eating...
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Savory and delicious sausage and egg filled burritos.
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Thin deli turkey is wrapped in a whole wheat tortilla with avocado, Swiss cheese, and crumbled bacon for an easy lunch on the go.