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Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
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Marinated shrimp, grilled on skewers, have the fiery flavors of chipotle chilies, garlic, and red pepper flakes. This is for those who like their grilled shrimp spicy enough to break a sweat.
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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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This recipe with creamy Greek yogurt mixed with spicy chiles, chopped cilantro, and lime juice makes a healthy, tasty dip.
cooking.nytimes.com
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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This tasty wrap is based on something I've ordered lots of timesa tasty, cold peach-chicken salad.
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Try these subtly perfumed meatballs as an hors d'oeuvres or a main course.
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A hint of curry powder, lime juice and zest, and a bit of spice from hot pepper sauce add zing to this cooling, summery cucumber and avocado salad.