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Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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A hot and spicy black eyed pea concoction straight from the hot and spicy South. The longer it chills, the bolder it tastes.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Baked slices of tofu are topped with a mixture of soy sauce, chile-garlic sauce, Sriracha, and sesame seeds in this simple baked tofu recipe.
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.