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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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This delicious Mexican salsa is made with charred fresh tomatillos, chiles de arbol, and garlic which gives the salsa its special flavor.
Ingredients: tomatillos, peppers, cloves
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley, and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.
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Angel hair don't care.
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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Get Falafel Recipe from Food Network
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The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Habanero Sauce Recipe from Food Network
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Soy sauce, olive oil, lemon, and garlic are combined for a one-hour steak marinade. Marinate less tender cuts of steak for longer. Recipe can be multiplied.
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Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce.