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Get Chile Relleno Recipe from Food Network
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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Get Rancho Viejo Breakfast Burritos Recipe from Food Network
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Get Yellow Quinoa Recipe from Food Network
cooking.nytimes.com
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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Get Grilled Steak Salad with Texas Peaches, Pecans and Limes Recipe from Food Network
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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Get Slow-Cooker Pork Tacos Recipe from Food Network
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!