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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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Store bought paneer cheese is served with a quick, spiced spinach sauce in this easy vegetarian Indian dish.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this casserole recipe, cooked rice is baked with canned tuna, mayonnaise, cream of mushroom soup, hot sauce, and jalapeno pepper to make a dish even the family cat will love.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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This gingery, spicy peanut sauce is perfect for tossing with pasta and veggies or for dipping chicken skewers.
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Get Lamb Sliders with Tzatziki Recipe from Food Network