Search Results (10,379 found)
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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This classic summer soup gets an awesome upgrade with grilled shrimp and creamy avocado.
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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
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Toss this fruit salad together in minutes. Made with mangoes and berries tossed with cilantro and lime juice, the flavors in this salad go together wonderfully, and create a beautiful looking and delicious fruit salad that is truly refreshing.
Ingredients: fruit, strawberries, cilantro, lime
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This is my potluck staple. It's incredibly delicious and vegan, so almost everyone can eat it. Adapted from Mexican Chickpea Salad from Moosewood Daily Special...
Ingredients: chickpeas, red onion, cilantro
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This pernil asado recipe is a Puerto Rican dish of marinated pork wrapped in a banana leaf and slow-roasted.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farfalle With Herb-Marinated Grilled Shrimp Recipe from Food Network
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Get Minted Lamb Burgers Recipe from Food Network
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Get Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce Recipe from Food Network
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Get Pork Tenderloin Recipe from Food Network