Search Results (12,180 found)
cooking.nytimes.com
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
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Get Mango-Lime Spritzer Recipe from Food Network
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Get Plum Slab Pie Recipe from Food Network
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This Chinese brisket and turnip stew recipe uses Chu Hou paste, ginger, garlic, and star anise for a brothy, satisfying stew.
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Get Apple-Blackberry Galette Recipe from Food Network
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An easy Mexican adobo sauce recipe, with ancho and guajillo chiles, fresh ginger, cumin, salt, and black pepper.
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Beef and potatoes are simmered with rice vinegar, molasses, and curry powder.
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A favorite pie that is not quite as sweet tasting as the standard pecan pie. Whips up in minutes.
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This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Ingredients: corn oil, corn tortillas, eggs
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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.