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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
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Get Winter Borscht Recipe from Food Network
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Get Oil and Vinegar Slaw Recipe from Food Network
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Get Oil and Vinegar Slaw Recipe from Food Network
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Get Kachumbari Recipe from Food Network
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Get Madidi's Salmon Recipe from Food Network
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Get Oil and Vinegar Slaw Recipe from Food Network
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Get Creamy Broccoli Fennel Slaw Recipe from Food Network
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This is a traditional Mexican dish with lots of flavor. Don't afraid of the time it takes, it is SO worth it.
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Great slaw for a steak, tacos, or just for a side dish with a special Latin flavor!
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The orange vinaigrette dressing in this wonderful salad gives all the other ingredients pizzazz. There are three kinds of greens - spinach, leaf lettuce, and cabbage -slices of fresh orange and lots of fresh crabmeat. Serves four as a meal.
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Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.