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Try this super-speedy tomato-based enchilada sauce with a truly authentic taste made with Indian-style chili powder.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn and jalapeno pepper work well together in this side dish idea.
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Packed with tropical flavors of mango, coconut, and banana, this simple oat pudding is healthy and substantial. Makes a yummy breakfast too!
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Soy sauce, balsamic vinaigrette, onion, and garlic combine for a tasty marinade, ideal for flank steak before going on the grill.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk.
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Garlic lovers will enjoy this meat rub that's made extra lively with plenty of rosemary.
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It's easy to make a smoky, flavorful rub for grilled meats that features ground chipotle pepper for a hint of heat..
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Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.