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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
There is no high drama about simmering a stew However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide
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Perk up this classic dish with fresh lime juice and homemade guacamole.
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An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.
cooking.nytimes.com
Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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Get Rockin' Baked Beans Recipe from Food Network
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Get Lamb Kabobs with Tzatziki Sauce Recipe from Food Network
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Get Red and White Double Dippers with Blue Corn Chips Recipe from Food Network
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Get Tandoori Chicken Recipe from Food Network
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.