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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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Black beans and corn are tossed with a creamy, spiced dressing creating an addictive salad perfect for any summer get-together.
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Bake corn tortillas to get crispy tostadas in this recipe for a homemade version of a Mexican favorite topped with seasoned ground beef and refried beans.
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
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Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Suzanne Lenzer and takes At least 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: carrot, onion, rosemary