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This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Eggs in Purgatory: Shakshuka Recipe from Food Network
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An effortless recipe for chicken mole, made in a slow cooker.
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Vegetables tossed in turmeric and wrapped up with red lentil hummus.
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Deviled eggs made from eggs pickled in a beet juice brine are a colorful addition to the appetizer table and perfect when watching the big game or Easter.
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Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.
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Get Almond Cake Recipe from Food Network
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If miniature food is not your thing, you can also use this recipe to make 12 standard-size muffins.
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Get Grilled Herb Shrimp Recipe from Food Network
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Get Dolmades (Stuffed Grape Leaves) Recipe from Food Network
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Spice up a cold winter night with a creamy, chipotle sweet potato soup topped with sour cream and cilantro.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.