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Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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Get Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe from Food Network
cooking.nytimes.com
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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A fiery, fruity sauce of hot peppers and raspberry preserves. Perfect for dipping chicken wings!
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Get Cajun Brined Turkey-Two Ways Recipe from Food Network
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
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Get Sweet Chile Cucumber Pickles Recipe from Food Network