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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Baked salmon is topped with avocado oil, curry, mango, and cilantro for a quick and easy supper bursting with fresh and exotic flavors.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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A sweet relish of fresh peaches and peppers is the perfect topping for chicken, pork chops, or crackers.
cooking.nytimes.com
This spicy egg-and-cheese on toast has its roots in the social-club circuit of Mumbai, though chefs in London, New York and Oakland have riffed on it recently, too The dish is quick and simple, ideal for breakfast or a hearty snack between meals, and can be customized with a variety of cheeses and toppings To make this updated Eggs Kejriwal, toast good bread and smear it with mustard, then pile on some grated cheese mixed up with chopped up green chiles, red onion and cilantro leaves
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Get Black Beans and Rice Recipe from Food Network
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.