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cooking.nytimes.com
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
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Beans- Use a bean you like, I still haven't chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian...
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Enjoy the dining out experience at home with this restaurant-inspired recipe.
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Instead of relying upon fat, this recipe, created for Bobbi Brown by F&Ws Grace Parisi, gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice.
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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A simple recipe for crispy sweet-potato latkes with scallions, served with chipotle sour cream.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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Get Here's the Outlaw Chef's "Rio Grande Cornbread" Recipe from Food Network
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Get Chipotle Chilaquiles Recipe from Food Network