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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
cooking.nytimes.com
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees
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This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi's Calabrian grandmother used to make, is much lighter than the fried kind.
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Get Tomato Salsa Recipe from Food Network
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Ground beef, corn, and black beans are layered under a spicy biscuit topping in this taco-inspired bake perfect for a weeknight dinner.
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A big-batch drink recipe for parties, made with chile-infused tequila, guava nectar, and citrus juice.
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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Get Chicken-Corn Chili Recipe from Food Network
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Made from scotch bonnet and jalapeno chile peppers, this is some of the hottest hot sauce you'll ever try.
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!