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Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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Get Quinoa Pilaf with Crimini Mushrooms Recipe from Food Network
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A quick and simple stew of salmon simmered with tomato and onion.
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Vinegar and spices make these pickled eggs perfect for salads and party platters.
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Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!
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This easy slow cooker potato soup with ham is perfect for a wintry day and makes the house smell as delicious as the end result tastes.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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Get Bay Scallop Ceviche Recipe from Food Network
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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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Easy-to-make homemade dumplings simmer with chicken in a light broth for a soul-satisfying soup.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.