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Pork enchiladas smothered with roasted tomato sauce are a great way to spice up your dinner routine.
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This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
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A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
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Full of Indian-inspired flavors, this easy roasted curried cauliflower and onion side dish makes a great addition to any meal.
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Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins.
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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Get Beer Braised BBQ Pork Butt Recipe from Food Network
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Get Hot-Smoked Salmon and Chipotle Crema Recipe from Food Network
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Get The Feenie Weenie Recipe from Food Network
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.