Search Results (3,165 found)
cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
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Get Summer Corn Salad Recipe from Food Network
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This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.
cooking.nytimes.com
This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger It is ground lamb — shoulder is best — highly seasoned and grilled rare Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef
Ingredients: lamb, onion, chili, coriander, cumin, turmeric
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, butter, milk, parsley, cumin
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Dainty little triangle sandwiches are filled with a mixture of cucumber and seasoned cream cheese. They go together in no time.
Ingredients: cucumber, cream cheese, salt, cumin, bread
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
www.delish.com
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper, and any rub before grilling.
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Tahini-free hummus that only takes minutes, and is a favorite with my kids.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!