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cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Eggs in Purgatory: Shakshuka Recipe from Food Network
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Get Spaghetti With Quick Turkey Chili Recipe from Food Network
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Smoked turkey legs simmer in a peppery tomato sauce in this easy but flavorful African stew. Serve over hot cooked jasmine rice to help tame the fiery sauce.
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Spiked with cayenne pepper, this addictive chili recipe is easy enough to throw together on a weeknight.
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Terrific tacos start with a variety of creative toppings. Build your own and no two will be the same!
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Beef gyros loaded with homemade tzatziki sauce, feta cheese, tomatoes, and onion is a hearty Greek-inspired sandwich served in a pita bread.
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Get Pizza Meatballs Recipe from Food Network
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Make a traditional southern Italian soup with Chowhound's pasta e fagioli recipe. This dish is a popular comfort food for any potluck, holiday, or family dinner...
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Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.
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Tostada recipe with toasted or fried tortillas topped with a layer of chipotle flavored refried beans, cotija cheese, lettuce, tomatoes, radishes, and salsa.