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cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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We like this even better than the original!
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
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These quick and easy hush puppies use corn muffin mix and are nicely spiced with garlic and onion powder.
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
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Zucchini, onions, and bell peppers are simmered in a tomato-based sauce creating a zucchini "ratatouille"; serve alongside polenta.
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This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.