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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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This classic Mexican side dish is made with fresh tomatoes, chile peppers, onion, garlic, cilantro, and . . . carrot! Try it; you'll love it.
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This is a Filipino recipe which was carried down to me. I just added the jalapeno for spice and used the chicken wings. You can use pork or whole cut up chicken, too.
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Get Corned Beef Hash Recipe from Food Network
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If you love the smokey taste and heat of chipotle peppers you will want to try this one. Coupled with the sweet acidity of orange juice, it's a taste sensation.
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A delicious salad that works equally well warm or at room temperature.
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This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers There’s the delicious richness of the dish, its unfussiness and nostalgic value There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself
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Get Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe from Food Network
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.