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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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This egg salad is packed with bacon, celery, onion, and relish. A hit of chile-garlic sauce lends a bit of heat.
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This is a fantastic, easy to make main dish recipe for a weekend or working mom. Frankfurters are cooked with onions in a zesty honey mustard sauce.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.
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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
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A fresh and easy Mexican blender salsa of tangy tomatillos and rich, creamy avocado.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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These fish tacos al pastor are made with trout and taste as good as the original meat version, especially with the charred tomatillo salsa.
Ingredients: tomatillos, peppers, cloves