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The tomato sauce here with big pieces of flaked swordfish and slivers of jalapeño gets nicely absorbed by the penne.
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Fragrant basmati rice is cooked with peanuts, green peas, and a little turmeric.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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These meaty, flavorful ribs require only a few ingredients including Donald Link's Texas Campfire Dry Rub and a long, slow roast at a low temperature to keep them moist and tender.
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Get Teriyaki Noodles Recipe from Food Network
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Get Yeast Doughnuts Recipe from Food Network
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Get Will's Rub Recipe from Food Network
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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Get Nacho Layer Dip Recipe from Food Network
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Salt, pepper, and sweet chile sauce are all you need for finger-licking-good spareribs!