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An effortless recipe for chicken mole, made in a slow cooker.
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Get Moroccan Spiced Chickpea Soup Recipe from Food Network
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This recipe delivers a culinary experience via a diverse blend of spices and just the right flavor of down-home Texas goodness.
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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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Spiked with cayenne pepper, this addictive chili recipe is easy enough to throw together on a weeknight.
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Your favorite Mexican dish, now in salad form.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tostada recipe with toasted or fried tortillas topped with a layer of chipotle flavored refried beans, cotija cheese, lettuce, tomatoes, radishes, and salsa.
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You need not conjure New England with your Thanksgiving turkey This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
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A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
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This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.