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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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A Thai-inspired dish that's a great alternative to takeout.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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The Blood and Sand counters the notion that Scotch whisky can't play well in a mixed drink: Without that deep, vital smokiness, this drink would be a much less exciting proposition. In the 1930 "Savoy Cocktail Book," Harry Craddock’s recipe calls for equal parts Scotch whisky, cherry brandy, Italian vermouth and orange juice I prefer different proportions that allow the whisky and juice to predominate — and I especially like it when fresh blood orange juice is available, both for color and flavor.
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Get Buttery Manhattan Recipe from Food Network
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a splash of vinegar.
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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.