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cooking.nytimes.com
Tomatillo salsa, one of the great taco toppings, is a cinch to make In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
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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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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A classic Vietnamese sauce recipe of fish sauce, lime juice, brown sugar, garlic, and chiles.
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Get Tamale Stuffing Recipe from Food Network
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
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This recipe for a Mexican-style chile marinade and sauce is perfect for flavoring pork and chicken dishes.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.
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Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network