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cooking.nytimes.com
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
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Thinly sliced beef, bell peppers, and red onion are stir-fried with fajita seasoning in this family-pleasing meal. Anaheim chile peppers are mild enough for kids.
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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I came up with this meatloaf through trail and error,and I think it is the perfect meatloaf lovers meatloaf
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Want to score big on the snacks at your next tailgate? Go mini.