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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
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Get Oaxacan Pickled Pigs' Feet Recipe from Food Network
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Pork is roasted with garlic and herbs, then topped with savory cooked spinach and manchego or provolone cheese and piled into crusty sandwich rolls in this South Philly favorite.
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted cauliflower rice and bell pepper with fajita seasoning are topped with pinto beans and cilantro in these vegetarian fajita bowls. You can add chicken for the meat-eaters in the family.
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Bite through the crunchy coating and juicy meat of these chicken breasts and youll be surprised by a soft, creamy goat-cheese center with a hint of spicy cayenne.
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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple fudge recipe made with sweetened condensed milk and bittersweet chocolate, then finished with flaky sea salt.
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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A cousin to the artichoke, the cardoon is lesser known but just as flavorful.