Search Results (4,015 found)
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh corn is tossed with tomato, cilantro, lime juice, and jalapeno in this quick and easy salsa or relish perfect for a barbeque spread.
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Thin crisp cookies sandwiched together with milk chocolate. A very rich treat.
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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Here's your pecan pie and cookie too!
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar.
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MMMMMM... mom, can we have some more? A deliciously chocolaty square that packs well in little one's lunches.. (big one's too!). Enjoy!
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Filled with fresh summer berries, this tart is bursting with sweet, fruity flavor.