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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.
www.delish.com
Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
www.chowhound.com
This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.
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Basically a deep fried pickle with an exotic twist. The preparation of the dish greatly reduces the pungency of the kimchee making it a tasty way to introduce...
www.allrecipes.com
This main-dish salad featuring sweet and smoky grilled shrimp and a cilantro vinaigrette is perfect for a summertime dinner.
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Get Cowboy Chopped Salad Recipe from Food Network
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Get Slow Cooker Turkey Chili Recipe from Food Network
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Get Spinach and Mushroom Enchiladas Recipe from Food Network
www.delish.com
Layers of black beans and cheese make this enchilada bake your new favorite.
cooking.nytimes.com
This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.
www.chowhound.com
I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...