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Asafetida gives this dish a pungency that people either love or hate.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Just like the famous appetizer at a favorite chain restaurant, these Bang Bang Shrimp® are delicious with just the right amount of kick!
www.delish.com
These bread slices are visual bonuses to bowls of soup. Make them hours in advance and pop them into the oven to warm.
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Deliciously peppery broccoli rabe (rapini) is cooked with extra virgin olive oil and garlic, then sprinkled with Parmesan cheese to serve in this authentic Italian dish.
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Get Fajita-Filling Onions and Peppers Recipe from Food Network
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We love that word - easy. The peppers pre-cook in the microwave while you make the tomato, bean, corn, and green onion stuffing. When both are ready, stuff the peppers, and pop in the microwave again. Top with cheese. Easy!
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!