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cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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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This easy brown rice pilaf is simmered in chicken broth, combining bell pepper, onion, garlic, and black beans for rich flavor and texture.
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Venture south of the border for dinner with these 20-minute stuffed peppers.
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Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget.
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Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side.
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Get Stuffed Sweet Peppers Recipe from Food Network
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Get Lake Rat Peppers Recipe from Food Network
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Get Newspaper Nuts: Indian Spiced Nuts with Coconut Recipe from Food Network