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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.
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This refreshing roasted sweet potato salad is accented with mangoes, avocado, cilantro, and habanero pepper for a spicy kick!
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.
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Get Holiday Deviled Eggs Recipe from Food Network
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Top fresh grilled oysters with this zesty butter seasoned with lemon, hot sauce, and savory minced anchovies.
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Peanuts are tossed with chili powder, garlic powder, and chipotle chile powder, then coated in a honey-butter glaze and baked until golden brown.
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Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item.
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A good-luck bowl of kicked-up, spicy black-eyed pea soup seasoned with cumin, dry mustard, chili, and curry powders is a terrific way to launch the New Year. Top with crumbled bacon, shredded cheese, parsley, green onions, and crumbled bacon to add even more flavor.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yes, they are as good as they sound.