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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Traditional Mexican black beans stewed with chorizo and epazote.
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Dress up your corn for race day with some south of the border inspiration.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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Thinly sliced beef, bell peppers, and red onion are stir-fried with fajita seasoning in this family-pleasing meal. Anaheim chile peppers are mild enough for kids.
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This sweet and savory side dish is a foolproof way to get some fresh summer produce into your family at mealtime. Jalapeño adds a deliciously spicy contrast, but leave it out if you're feeding a finicky group.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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This guacamole is fresh, green, and a little zesty.
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Get Adobo Pork Shanks with Fried Rice Recipe from Food Network