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This easy Mexican guacamole with corn and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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Get Pork and Poblano Soup Recipe from Food Network
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Shrimp, scallops, and asparagus are simmered together with lime, curry, and coconut milk to create a delicious seafood curry!
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful Mexican beans to serve as a side dish with your meal.
cooking.nytimes.com
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate Add a mojito and a couple of beers
Ingredients: butter, garlic, sambal, shrimp, cilantro
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.
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Get Asparagus and Jack Cheese Frittata Recipe from Food Network
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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No need to go to a restaurant for the fresh taste of fish tacos. Making them at home is quick and easy. Enjoy!