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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dress up your corn for race day with some south of the border inspiration.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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Sweet and spicy deep-fried hot wings, doused in a buttery sauce enriched with habanero pepper, honey, and bourbon, are a classic snack for cheering on your favorite team.
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Get Jamaican Meat Pie Footballs Recipe from Food Network
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Traditional Mexican black beans stewed with chorizo and epazote.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network