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cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
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Get Spicy Pineapple Vinegar - Vinagre Recipe from Food Network
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Get Engagement Roast Chicken Recipe from Food Network
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This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.
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Get Spicy Baked Chickpeas Recipe from Food Network
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Spice up your usual chicken kabobs with Chef John's recipe for chorizo and chicken skewers--the perfect way to grill this summer!
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Get Creamy Tomato Soup Recipe from Food Network
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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.
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A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
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Get Bacon Wrapped Dates Stuffed with Chorizo Recipe from Food Network
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Get Steak with Olive Salsa Recipe from Food Network
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Get Lamb Sliders with Tzatziki Recipe from Food Network