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The jalapeño in this tomatillo-based salsa is a good source of vitamin C and can be either mild or fiery (depending on whether you leave in the seeds). The freshly ground cumin seeds in the salsa add a toasty depth of flavor that is great with salmon
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Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
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This clean and simple Persian appetizer features pita with butter, feta cheese, and fresh herbs such as basil, tarragon, and mint.
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Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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When you want to zest it up, Sriracha is always the answer.
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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Steak quesadillas served with black bean salsa makes for a simple and satisfying Tex-Mex meal.
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This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.