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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.
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Stray from the usual Thanksgiving stuffing and try this Latin-recipe from chef Aarón Sánchez's.
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Get Blueberry Coleslaw Recipe from Food Network
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This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.
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These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.
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It's the dressing that makes the creamy part--it's made with sour cream, mayonnaise, vinegar, and Dijon mustard.
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Get Black Bean Salad Recipe from Food Network
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Get Simple Tomato Sauce Recipe from Food Network
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Cauliflower is cooked with nutmeg and garlic, then pureed and combined with carrots, green onion and parsley.
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Pot roast and vegetables are baked at a low temperature for 3 hours and then topped with a homemade gravy made with pan juices.
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This tuna and macaroni salad mixed with green vegetables and a creamy mayonnaise dressing is sure to be a family favorite.