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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Rolled oats, wheat germ, a variety of seeds including sunflower, flax, and sesame seeds, plus chocolate chips, honey, and brown sugar make a crunchy, energy-packed bar that's perfect as a take-along snack on the ski slope.
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Get Chiles Rellenos Recipe from Food Network
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Get Chiles Rellenos Recipe from Food Network
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Roasted chile peppers are stuffed with a cheesy chicken mixture, topped with enchilada sauce and more cheese, and baked. Serve with Spanish rice and a salad to complete the meal.
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Get Lazy Chiles Rellenos Recipe from Food Network
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An easy recipe for spicy Mexican salsa borracha with mezcal and dried ancho and arbol chiles.
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Get AB's Chili Powder Recipe from Food Network