Sole or cod steamed in corn husks with poblanos, roasted red peppers, tomatoes, and garlic. A Mexican-inspired fish preparation that cooks like a tamale with bright chile flavors and zero cleanup.
Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.
This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.
This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.
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