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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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Get Tewa Taco Recipe from Food Network
cooking.nytimes.com
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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An incredibly smooth, creamy chocolate pudding.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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An easy shrimp ceviche recipe with onion, serrano chile, cilantro, cucumber, and avocado.
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This fish stew, called sinigang na isda, is a traditional Filipino dish made with red snapper, radish, and fish sauce simmered with miso.