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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red rose petals, used as a garnish, symbolize chi flowing in the blood.
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Tomatoes, onion, and jalapeno pepper are broiled before being blended with garlic, cilantro, lime juice, and chipotle peppers to make a quick and tasty salsa.
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Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.
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Deviled eggs get a new and exciting twist with spicy horseradish, shallots, and cilantro.
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This is an easy-to-make, light and zesty Mediterranean-flavored hummus. A hit with my friends and family, this is great as an appetizer, side dish, or versatile dip for veggies, pita or chips.
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Get Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto Recipe from Food Network
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A healthy halibut ceviche recipe with fresh tomatillos, avocado, a jalapeño pepper, green olives, onion, and cilantro.
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Get BBQ Pizza Recipe from Food Network
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Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
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Get Dolmades (Stuffed Grape Leaves) Recipe from Food Network
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These stuffed grape leaves are filled with ground lamb, fresh mint, and pine nuts. Enjoy them as a main dish or as a meze (appetizer).