Search Results (7,770 found)
cooking.nytimes.com
You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise It’s not fusion cooking, nor appropriation
www.foodnetwork.com
Get Strawberry Trifle Recipe from Food Network
www.foodnetwork.com
Get Spicy Mango Salad Recipe from Food Network
www.foodnetwork.com
Get Shrimp Francese Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Jalapeno Chermoula Penne and Flaked Fish Recipe from Food Network
www.chowhound.com
A tangy, spicy Spanish tomato sauce.
www.foodnetwork.com
Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
www.foodnetwork.com
Get California Roll Recipe from Food Network
www.foodnetwork.com
Get Fried Crispy Brain with Marrow Cream Recipe from Food Network
www.delish.com
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans, and diced green chilies, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.
www.simplyrecipes.com
Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.