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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Store bought paneer cheese is served with a quick, spiced spinach sauce in this easy vegetarian Indian dish.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure!
www.chowhound.com
A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
www.delish.com
Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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Chicken is soaked in a flavorful brine with hot peppers and cherry tomatoes, before it's grilled until crispy on the outside and moist and juicy on the inside.
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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!