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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Campfire Chicken Wings Recipe from Food Network
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This Veracruz-style ceviche tostada recipe is a unique combo of scallops, red snapper, olives, jalapeños, tomatoes, and capers all on a crunchy shell.
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Provençal flavors of basil pesto and ratatouille are the star of these deviled eggs.
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The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
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A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds subtle tones to this quick, simple meal. Basil and tart kumquats bring the flavors to a bright, exciting finish!
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Get Heirloom Tomato Salsa Recipe from Food Network
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Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
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"I love this hot or cold, by itself, or as part of a larger meal," says Sera Pelle of this cauliflower dish that's a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint.
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.