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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
cooking.nytimes.com
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan
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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
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Get Hanger Steak Tacos with Chile and Herb Oils Recipe from Food Network
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Spicy and nutty Indian flatbreads that are a cinch to make.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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One of my favorite Cajun recipes! Shrimp may be substituted for crawfish.