1,325 recipes
Crispy flaquitos with seasoned ground beef, cumin, garlic, and melted cheese rolled in flour tortillas and deep-fried until golden. A crunchy Mexican appetizer or snack.
A simple but delicious dish that is perfect for a quick lunch or dinner.
This is basically my grandmothers recipe with a few of my own ideas.
Margo Knudson's Chili: a no-bean Texas-style chili with 3 lbs of cubed beef, three chili powders including Gebhardt's and New Mexico, sausage, and an oregano tea steeped into the broth.
Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.
Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times
Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.
Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.
You can use salmon or cod with great results in this cheesy bubbly dish.
Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.
German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.
Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.
One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.
A tasty low-fat dish that goes great with any meal you prepare this summer.
Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.
Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.