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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Get Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce Recipe from Food Network
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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Get Pernil Recipe from Food Network
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This classic jerky gets a double dose of peppery flavor from cracked peppercorns in the marinade and coarsely ground peppercorns on top.
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Get Smokey Salt and Pepper Drumsticks Recipe from Food Network
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This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.