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cooking.nytimes.com
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
cooking.nytimes.com
Nachos are among the most ubiquitous of America’s pastime foods At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product But nachos should, and can, be better than this
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This elegant roast has a zesty rub that perfectly complements the beef.
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
www.delish.com
"My grandpa always used to make pimiento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper-studded spread, a Southern classic that's also a great dip.