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cooking.nytimes.com
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
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A spicy kick to sweet potatoes. You can add more chipotles for more heat, or more brown sugar for sweetness.
cooking.nytimes.com
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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An easy chicken enchiladas verdes recipe. You will need tomatillo sauce, cooked chicken, corn tortillas, and Mexican crema for this recipe.
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An easy grilled chicken thighs with miso marinade recipe.
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A classic cheesy potato pancake recipe. You'll need russet potatoes, canola oil, onion, paprika, onion powder, garlic powder, cheddar cheese, and green onions.
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Spicy pulled pork made with little effort, thanks to the slow cooker.
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Get Maxwell St. Style Polish Sausage Sandwich Recipe from Food Network
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The perfect sauce to slather on shrimp or green beans.
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Get Ackee and Saltfish Recipe from Food Network