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Bite into one of these rich, dough-wrapped tidbits and you 'll get the surprise of a pimento-stuffed olive.
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This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
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Corn is cooked with bacon and bell pepper in this Irish-inspired side dish.
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This simple recipe handed down from a Scandinavian mother uses chili beans, diced tomatoes, and tomato sauce to turn turkey, onion, and celery into a chili
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These mini quiches are a great party snacks. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives.
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A green smoothie made with aloe vera juice, spinach, kale, chard, and banana is a filling, on-the-go breakfast.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Pecans Recipe from Food Network
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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Mexican chocolate and cayenne lend exotic spice.
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Get Oven Fried Chicken Recipe from Food Network