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Get Falafel Recipe from Food Network
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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Get Tequila Sausage Recipe from Food Network
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Get Bison Chili Recipe from Food Network
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Get Ajiaco Recipe from Food Network
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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A surefire potluck hit, this spicy casserole is a healthier, baked version of beef chiles rellenos, with roasted poblano peppers and cheese!
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Get Beef Tagine Recipe from Food Network
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...