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cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
www.delish.com
Recipe for Basmati Rice with Toasted Pine Nuts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
www.allrecipes.com
Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.
www.allrecipes.com
Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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My sister-in-law used to make this for breakfast, it has taste and zing, not bland like your regular scrambled eggs, and easy to prepare too. Suitable for those who likes a bit of spice in their breakfast! Serve with toast and baked beans.
Ingredients: eggs, mayonnaise, chili sauce
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This guacamole is fresh, green, and a little zesty.
www.chowhound.com
A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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This lively rub made with cumin, coriander, and chili powder will pack lots of flavor onto any meat. This would be a great complement to any South or Central American meat dish.
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Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
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All you need for this refreshing treat is a jicama, lime, and chili powder.
Ingredients: jicama, lime juice, chili powder