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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
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Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
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Get Guacamole Recipe from Food Network
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Prepackaged meat substitutes are a wonderful transitional food and can really satisfy the appetites of new vegetarians and omnivores alike. This taco filling...
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Microwave fresh corn and jalapenos for a side dish with some heat.
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Spicy and sweet mango salsa.
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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Get Cheese-Filled Fried Chile Recipe from Food Network