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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.
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The chipotle peppers give this slow cooker chili a subtle, smoky flavor.
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This jalapeno-based sauce is a staple of the Columbian dinner table and will delight hot-sauce lovers in any country.
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Tortilla chips are topped with beef rib-eye, cheese sauce, and jalapenos in this recipe for Philly Cheesesteak Nachos perfect for game day!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Flank Steak and Rajas Fajitas Recipe from Food Network
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Get Grilled Corn with Bell Pepper Butter Recipe from Food Network
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Lots of garlic, hot chilies, and a whole bunch of basil make this one flavorful dish! If you like Thai food, you'll be happy to know that you can make this simple, satisfying dish in less time that it takes to go for take-out.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat.
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At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores.
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Amaze your friends with this easy-to-make spiralized cucumber and jicama salad atop a creamy avocado-based tostada that is ready in no time.