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This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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pok-pok-wings-front Last year I was lucky enough to spend a couple of weekends in Portland, Oregon, where I developed a bit of a city crush. With a great food...
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This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
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The traditional Mexican mixture of peppers and onions makes an easy quesadilla filling, or omit the cheese for a quick taco.
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Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.
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This is a quick recipe for a Thai-inspired coconut-curry soup with shrimp and chicken.
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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner!
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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.