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Total: 50 results found.
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Pan-roasted Serrano Peppers with Creamy Fire-Hydrant Sauce
Serves 2-4
Created on 27 June 2017
Black Cod Poached in Green Tea Broth
Courtesy of Chef Andrew Brooks. Serves 6
Created on 27 June 2017
Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw
Serves 4
Created on 27 June 2017
Dee Kelleher’s “Again with the Martine Story” Spiced Carrot Soup with Lime
Adapted from David Tanis Serves 6–8
Created on 24 April 2017
New Mexico Pork and Green Chile Stew
A bowl of this stew is perfect as a main course served with hot tortillas. It can also be used as a filling for enchiladas, burritos and tacos. The heat of the green chiles varies depending on variety ...
Created on 20 February 2017
Grain-Free Mexican Pie
Serves 6 By Michele Jacobson • Photography by Darby Kendall
Created on 19 December 2016
Seela’s Vegetable Curry Sidekick
Photography by Melanie Grizzel Serves 6-8
Created on 16 August 2016
Turmeric Coconut Chicken Curry with Cinnamon-Dusted Butternut Squash or Sweet Potatoes
Serves 6 By Dr. Lauryn Lax
Created on 01 July 2016
Lucinda’s Gazpacho Borracho
Makes about 10 cups I love the texture of this gazpacho when ingredients are diced by hand. If you prefer a smoother soup, or to sip it in a shot glass, simply puree the ingredients in a blender ...
Created on 09 June 2016
Lamb Bolly Burger
... mélange of Indian spices—but hot curry powder could be used instead to add another flavor profile. I like to serve both the yogurt-based cucumber raita and hari, a cilantro chutney, with this salad. Before ...
Created on 29 February 2016
Taco “Meat”
... control, enhance cognitive ability with their antioxidant properties and improve reproductive health in men. Cilantro (the leaves of the coriander plant) is one of the richest sources of both vitamin A ...
Created on 29 February 2016
Rainbow Trout with Green Mole
This is a slight variation from a traditional mole recipe where a firm, larger fish is broken into chunks and dropped into the mole. Because we’re using trout, which is more delicate, we’ve chosen to serve ...
Created on 22 December 2015
Susan’s “Ton of Butter” Sopa Verde de Elote
(Adapted from 101 Cookbooks by Heidi Swanson). Makes about 6 quarts.
Created on 21 October 2015
Carly’s “Friend-Hug in a Jar” Smoky Butternut Squash Soup with Curry-Roasted Seeds
Makes about 2 quarts.
Created on 21 October 2015
Jennifer Chenoweth’s “Big-Party-Feed-a-Lot-of-People” Pozole Blanco
Makes 6–8 generous servings, but Chenoweth’s original recipe (multiplied by at least 4) serves dozens.
Created on 21 October 2015
Adrian and Celeste Quesada’s “Molcajete de Manitas”
Serves 4–6 The Quesadas decided to name this dish in honor of their daughters’ little hands that always seem to be busy in the kitchen. Special equipment needed: A molcajete
Created on 21 August 2015
Cilantro Yogurt Mask
Courtesy of Mary Helen Leonard This creamy mixture of cooling cilantro and soothing cucumber can help to calm upset skin. Yogurt acts as a gentle cleanser by exfoliating the skin with natural lactic ...
Created on 20 August 2015