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For a crusty artisan-style bread, start with a sponge, or 'poolish,' and let the flavors build during a long slow fermentation process.
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This classic Mexican side dish is made with fresh tomatoes, chile peppers, onion, garlic, cilantro, and . . . carrot! Try it; you'll love it.
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We lived in Southren California for a while and my parents had a eclectic group of friends. When we got together for Barbecues, this "Pico de Gallo was always...
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Get Corn Fungus Tamales: Tamales de Huitlacoche Recipe from Food Network
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I’ve never quite understood why there isn’t a Nobel Prize for food. Seems to me there’s one for just about everything else. Don’t those judges in Stockholm ever...
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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Halibut steaks are 'planked,' barbequed on a water-soaked cedar plank, and basted with a succulent herb and butter sauce.
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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The signature drink at CHOW’s SF launch party.
Ingredients: basil, juice, ginger, lime wheel
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.