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Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
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In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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If you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling from the first mustard-smeared bite to the last.
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Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
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This alcohol-infused tea will warm you from the inside out.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The hardest part of this salad if finding the right cheese and meat. Once you've got that, you're laughing. It's the ideal picnic side because it can't get soggy...
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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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An easy curry of turkey and garbanzo beans simmers with coconut milk and bottled tomato-based sweet chili sauce to make a savory-sweet dish that's ready in less than an hour.