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cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
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"Chili Verde" or green chiles with pork. This is my adaptation of a recipe submitted by an ICS (International Chili Society), competition winner.
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Get Hot Saus Recipe from Food Network
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Get Jalapeno Buttered Corn Recipe from Food Network
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.
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
www.allrecipes.com
A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
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Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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Get Rib-Eye Quesadillas Recipe from Food Network
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A perfect - and delectable - gift for the grilling enthusiast in your family.