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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
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This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great flavor.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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This flavorful salad is composed of black beans, rice, fresh tomatoes, Cheddar cheese and green onions dressed with a jalapeno vinaigrette and topped with ripe avocado. Try to use garlic vinegar in the dressing, if you can find it!
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This meaty twist on sushi, with bacon, ground beef, jalapenos, and pepper Jack cheese, will get you invited to every barbeque in town!
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We combined steak, onion, and lots of melty provolone to create a soup you won't be able to stop thinking about.
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You don't need to sacrifice your taco cravings when watching your carbohydrates thanks to this recipe for low-carb taco bowls.
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Jalapeno poppers stuffed with cream cheese and pistachios are wrapped in bacon for a creamy and nutty appetizer everyone will love.
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A delicious combo of German and Mexican food, these spicy cabbage rolls can be made in your slow cooker or pressure cooker - or they can be frozen and then baked.
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Whole kernel and cream style corn are baked with cream cheese, butter, green chile peppers and fried onions.
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Get Creamed Corn Recipe from Food Network