Search Results (1,063 found)
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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Get Burgundy Mushrooms Recipe from Food Network
cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
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Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
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This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
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Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
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This roasted kale and chickpea salad gets an extra crunch from toasted walnuts and is a quick and easy lunch or dinner.
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Get Leonard's Barbeque Sweet Mustard Coleslaw Recipe from Food Network
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Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. Serve on buns with your favorite condiments.
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This recipe yields a chewy granola bar versatile enough to be adapted to your personal tastes or dietary need.
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This tangy red French dressing has a hint of fire and lots of interesting flavor.