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cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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Get Marylou's Stuffed Peppers Recipe from Food Network
cooking.nytimes.com
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
www.allrecipes.com
This cheesy green bean and tuna casserole makes a full meal with plenty of vegetables, and red pepper flakes add a kick of spice.
cooking.nytimes.com
A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process Second, don’t be tempted to overfill the tamales; a couple of good tablespoons of filling will do it
www.delish.com
Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork and a handful of colorful julienned vegetables, like carrot, jicama, and beans.
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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Get Jack's Peach BBQ Beans Recipe from Food Network
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Get Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap Recipe from Food Network
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A hot baked dip meant to be served with slices of French baguette has the rich flavors of artichoke hearts and crab meat.
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Get Ultimate Shrimp and Grits Recipe from Food Network
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Get Buffalo Chicken Cheese Balls Recipe from Food Network