Search Results (6,125 found)
cooking.nytimes.com
This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable
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This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yogurt-based marinade with cayenne pepper, ginger and garlic spice up your salmon fillets before they go under the broiler.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.
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This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work.
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Get Southside Chili Recipe from Food Network
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Get Light Spicy Zucchini and Tomato Casserole Recipe from Food Network
cooking.nytimes.com
This is a play on tsimmes, a traditional Jewish casserole The flavors of North Africa and the Middle East are utilized for this lamb shoulder Braising the meat in red wine yields a tender cut of meat without a lot of work.