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cooking.nytimes.com
The simplest dishes are the hardest to get right, and barbecue ribs are no exception That is why the chef Joseph Lenn, of J.C Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
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Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
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This kid friendly salsa, made from snowman noses, is a favorite of many famous movie stars such as Bugs, Roger, and Harvey.
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network