Search Results (1,365 found)
cooking.nytimes.com
Here are two versions of tuna tartare, one of them a classic ceviche Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey
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Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
cooking.nytimes.com
This bold-flavored cauliflower dish is a perfect riposte to winter blues It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
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Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the chiles, but in this lighter version, chefs Joe Cassinelli and Danny Bua simply roast them.
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
cooking.nytimes.com
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
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Sweet, salty, and spiced with garlic.
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The name literally means 'hot as a dogs nose'. My Yucatecan style recipe is a 'happy medium' derived from others published by well known Mexican cook book authors...
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Get Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce Recipe from Food Network
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.