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A mix of mild and hot curry powder gives this chicken and potato dish layers of flavor.
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Get Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano Recipe from Food Network
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Get Grape Leaves Recipe from Food Network
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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Get "Soup to Nuts" Coconut Soup with Caramelized Nuts Recipe from Food Network
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Get Guacamole Recipe from Food Network
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Get Smoked Salmon "Carrots" Recipe from Food Network
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This medium-hot green salsa features fresh jalapeno peppers and cilantro. Try it on eggs, as a marinade, or with tortilla chips.
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A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.