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A simple and tasty tapa that any home cook can create in minutes using the sweet piquillo peppers from Lodosa and creamy sheeps milk cheese from the Pyrenees mountains.
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Meatballs made with fresh breadcrumbs, pecorino Romano cheese, parsley, and a hint of red pepper are the perfect addition to any tomato sauce.
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It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Ann Miller-Tobin.
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This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips.
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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
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This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.