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cooking.nytimes.com
The simplest dishes are the hardest to get right, and barbecue ribs are no exception That is why the chef Joseph Lenn, of J.C Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Get Clams with Pancetta and Scallions Recipe from Food Network
www.allrecipes.com
Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Yukon Gold and Green Chile Hash Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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We loved this creative take on the traditional Rice Krispies bar. Green pumpkinseeds are also sometimes sold as pepitas. In humid weather, cool the bars in the refrigerator to keep them from becoming too sticky.
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This pink grapefruit and green tea drink is refreshing and delicious. It's easy to make with only two ingredients: pink grapefruit and matcha.
Ingredients: grapefruits, green