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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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An English recipe. Brown sugar and oat cakes with raisins. Very easy to make, and very delicious. Good for lunch-boxes too.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.