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cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled White Fish with Chermoula Recipe from Food Network
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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Get Maple Baked Beans Recipe from Food Network
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Recipe for Mini Dark Chocolate Bundts with Creme Anglaise, as seen in the February 2009 issue of O, The Oprah Magazine.
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First Place Winner at the 2008 Iowa State Fair!
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Get Marinated Salumi Sandwich Recipe from Food Network
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Make a Sloppy Joes recipe for an easy weeknight comfort food meal. Add seasonings with Worcestershire and tomato sauce, simmer until the flavors concentrate into...
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Fried eggs frequently appear at breakfast or brunch, but rarely are they this delicious. This version of Mexican huevos rancheros from Joy the Baker brings corn...
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This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...