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Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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Get Shrimp Verde Cocktail Recipe from Food Network
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Mexican-inspired burgers laced with pepperjack cheese and onions are topped with homemade pico de gallo and guacamole for a hearty sandwich.
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Get Lomi Lomi Salmon Recipe from Food Network
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Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
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Get Shrimp and Pineapple Not-So Po' Boys Recipe from Food Network
cooking.nytimes.com
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Get Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca Recipe from Food Network
cooking.nytimes.com
Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
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Chopped greens, onions, and chiles mixed into tamale dough and steamed.
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Get Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Recipe from Food Network
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Get Spinach-and-Garlic Lentils Recipe from Food Network