Search Results (2,706 found)
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A tangy, spicy way to serve potatoes.
cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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Tomatillos make this tangy salsa green -- and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.
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Chef John's bacon ranch chicken skewers will add a kick to your next cookout.
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We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible.
Ingredients: pork butt, chile, brown sugar
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This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Ingredients: bone, cheese, chile peppers, fajita
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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.
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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.