Search Results (10,379 found)
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An easy and versatile dressing for fish or chicken.
Ingredients: basil leaves, olive oil
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Portabello mushrooms are amazing and when they are baked with olive oil and then stuffed with an equally amazing kasha-based pilaf - flavored with carrots, and garlic - the end result is indescribable.
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Haloumi cheese balances the sharp flavors of this salad.
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
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A healthy spiced black bean hummus recipe.
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.