Search Results (3,105 found)
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Chef John uses a yogurt-based marinade for these tasty, juicy, and tender grilled chicken thigh kebabs.
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Barbecue sauce fires up the beefy flavor for these large and in-charge burgers.
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.
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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.