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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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Get Haricots Verts with Minty Cherry Tomatoes Recipe from Food Network
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Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.
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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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These Philly cheesesteak egg rolls are a guaranteed crowdpleaser, with ground beef, onions, and bell peppers encased in egg roll wrappers lined with American cheese.
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.