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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
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A quick cilantro-almond pesto recipe. You will need cilantro, lemon juice, lime juice, extra-virgin olive oil, garlic, and whole almonds.
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A simple side salad of slightly bitter escarole and warm sautéed mushrooms.
cooking.nytimes.com
This tender, deeply flavored brisket gets its character from two distinct sources Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite Make the meat a few days ahead, it only gets better as it rests
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Fava beans are extremely versatile. Here Chef John grills whole pods until the skin is charred and the beans inside are just tender.
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Get G's Lafayette-Inspired Redfish and Polenta Recipe from Food Network
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
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Your typical takeout order has nothing on this homemade version.
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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.