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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference.
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This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
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A classic beef taco soup recipe.
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Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.
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Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
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Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
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An easy Thai grilled chicken breast recipe. You will need cilantro, garlic, brown sugar, white pepper, Asian fish sauce, and soy sauce for marinating.