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Potatoes and chicken breast meat flavored with warm and lively seasonings are the fixings for some seriously tasty fajitas! Complete the dish with your favorite toppings, and serve with beans and rice.
cooking.nytimes.com
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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Get Black-Eyed Pea Risotto with Bacon and Southern Greens Recipe from Food Network
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network
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Get Fried Eggs and "Refried Beans" Burritos Recipe from Food Network