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Get Slow-Cooker Pulled Pork with Fried Shallots and Chiles Recipe from Food Network
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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A fast, easy homemade pimiento spread adds a little kick to the gooey cheddar filling in this clever version of grilled ham-and-cheese sandwiches. Recipe By: Grace Parisi
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Get Jalapeno Cheese Grits Recipe from Food Network
cooking.nytimes.com
Tomatillo salsa, one of the great taco toppings, is a cinch to make In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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A classic Vietnamese sauce recipe of fish sauce, lime juice, brown sugar, garlic, and chiles.
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Get Tamale Stuffing Recipe from Food Network
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.