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Get Grilled Marinated Artichokes Recipe from Food Network
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Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes...
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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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Recipe for Basmati Rice with Toasted Pine Nuts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.
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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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My sister-in-law used to make this for breakfast, it has taste and zing, not bland like your regular scrambled eggs, and easy to prepare too. Suitable for those who likes a bit of spice in their breakfast! Serve with toast and baked beans.
Ingredients: eggs, mayonnaise, chili sauce
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This lively rub made with cumin, coriander, and chili powder will pack lots of flavor onto any meat. This would be a great complement to any South or Central American meat dish.
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All you need for this refreshing treat is a jicama, lime, and chili powder.
Ingredients: jicama, lime juice, chili powder
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This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.