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cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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Peanut butter, honey, and yogurt are combined making a kid-pleasing dip perfect for apples.
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This no-cook overnight oatmeal, made with oats, chia seeds, Greek yogurt, and fruit, is a hearty, on-the-go breakfast option for busy school mornings.
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This five-ingredient smoothie uses only blueberries, avocado, yogurt, almond milk, and water.
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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Mangos, roma tomatoes, green chile pepper, and pineapple juice mingle in this salsa recipe.