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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
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Get Pimento Cheese Chili Fries Recipe from Food Network
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
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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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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.