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Colombian chicken soup made with chicken thighs and legs, onion, corn, potatoes, cilantro, capers and a special Columbian Ajiaco sauce.
cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Peaches and raspberries baked in an easy press-in crust with a streusel topping.
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Get Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette Recipe from Food Network
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A Filipino sisig recipe by Hapa SF chef William Pilz for sizzling pork jowl, ear, and shoulder cooked with calamansi and chiles.
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Get "Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.