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Fresh sweet corn and spicy radishes take center stage in this Southwestern-style salad.
cooking.nytimes.com
There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Asafetida gives this dish a pungency that people either love or hate.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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You don't have to wait for a fiesta to whip up this tasty dressing made with sour cream, ranch dressing mix, diced tomatoes, and green chilies. Stir and serve over your favorite greens or a hot baked potato.
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Get Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe Recipe from Food Network
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network