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cooking.nytimes.com
A salad, modeled on a traditional North African one, that is great for buffets The salad is modeled on a traditional North African salad of oranges, onions and olives I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous
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2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno...
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This asparagus and snow pea salad recipe from Patricia Wells has fresh spring vegetables for a crunchy, hearty salad.
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Get Shakshuka with Chickpeas Recipe from Food Network
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Get Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping Recipe from Food Network
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Cap'n Crunch Chicken Fingers and Red Chile Bacon Caramel Dipping Sauce Recipe from Food Network
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Get Pecan Pie Recipe from Food Network
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.