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Sweet with a little spice, this mango salsa is great for serving with chips or with your favorite tacos.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Made in a pressure cooker, this Cuban fricassee features fall-off-the-bone-tender chicken thighs and drumsticks. Serve with black beans and rice (frijoles negros and arros blanco).
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
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Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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Get Roasted Vegetable Frittata Recipe from Food Network
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Canned beans, tomatoes, and chile peppers help ease the preparation of this chili made in a slow cooker.
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Chef John combines just the right amounts of heat and sweet in his recipe for crunchy bread and butter pickles.