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This version of huevos rancheros is served in a tortilla bowl with fried eggs, black beans, Cheddar cheese, avocado, and sour cream.
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In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices You can substitute any other mild-fleshed fish for the cod
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The creamy tang of the Roquefort dressing gives this chicken salad it's zip.
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Get Mexicali Shrimp Recipe from Food Network
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In just 30 minutes, you'll have a mouthwatering pot of healthy, nourishing chili that tastes like it's been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.
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Get Fish Tacos With Watermelon Salsa Recipe from Food Network
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Get Black Bean Soup (Sopa de Frijoles) Recipe from Food Network
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
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If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.