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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.
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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.
www.delish.com
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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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
www.chowhound.com
Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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This classic Mexican condiment is super simple to make.
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Sweet, salty, and spiced with garlic.