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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Get Gingered Coleslaw with Golden Raisins Recipe from Food Network
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Cinnamon, cloves and ginger blended into confectioners' sugar make a frosting that's perfect for snickerdoodlges, gingersnaps, or any cookie you choose.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.