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Not all Halloween-party food has to be in a scary shape or color -- some dishes hint more subtly at the macabre theme, like these shriveled baby potatoes.
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To make this dish extra special, you can garnish the artichokes with a little caviar.
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
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Get Chile Verde Recipe from Food Network
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Get Taco Chili Recipe from Food Network
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Get Habanero Sauce Recipe from Food Network
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Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
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Prosciutto, fontina cheese, and giardiniera are cooked between bread slices in this quick and easy Italin stuffed toast, a toast farcito.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.