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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
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Get Smokey Salt and Pepper Drumsticks Recipe from Food Network
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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Get Pickled Okra Recipe from Food Network
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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If you like sweet potatoes, you'll love them as hash browns, spiced with chipotle chile powder and garlic, with a little added sweetness from brown sugar.
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Crisply breaded catfish is roasted in the oven, and served with a chipotle cheese sauce. A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
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This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve...
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Salty feta cheese and crunchy fried onions garnish the warm, grilled beef topping this salad.