Search Results (5,568 found)
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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When I find fresh Seafood, the first word that comes to my mind is "Paella!". This dish brings back childhood memories, and after all these years it's still one...
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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Tostadas are layered with spicy chipotle beef, sour cream, and shredded cheese for a flavorful and Mexican-inspired meal.
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Green salsa is the secret, spicy ingredient in this family pleasing meat loaf.
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Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.
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Very delicious easy to make chicken over rice dish. Sweet but with some heat.
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.