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This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Get Spicy Black Beans and Yellow Rice Recipe from Food Network
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These elegant baby turnips roasted to bring out their sweetness can be served warm or cold.
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Get Octopus and Potato Salad Recipe from Food Network
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This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
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The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish.
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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Egg, Cheddar cheese, tomato, and lettuce are seasoned with Cajun seasoning in this Cajun fried egg sandwich recipe.
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This boldly flavored dish is enticing, especially to those with a taste for heat.