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Chevis Jackson of the Carolina Panthers whips up these simple, spicy tacos when it's time to chow down on game day.
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A tangy, tomato-based sloppy joe sauce with brown sugar and apple cider vinegar makes a good sauce for chopped steak, too. Make it in a slow cooker, and pile it on toasted buns.
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This quick Middle Eastern-style bean salad, made with garbanzo and black beans, plus lots of sweet grape tomatoes, has a tangy and slightly spicy blender dressing.
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Jalapeño and chipotle peppers add spice and smoke to this side dish.
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Get Quick-and-Spicy Chicken 'n' Dumplings Recipe from Food Network
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Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos.