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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Baby carrots baked with onions, honey and spices.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked pumpkin seeds coated in ranch dressing mix are a tasty treat during the Halloween season.
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Fresh leeks and broccoli two overlooked vegetables come together in a gorgeous, warming soup.
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Get Beef and Noodles Recipe from Food Network
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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Get Black Bean Dip Recipe from Food Network
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!