Search Results (1,166 found)
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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Get Grilled Thai Chile Garlic Shrimp Recipe from Food Network
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Get Corn Salsa Recipe from Food Network
www.allrecipes.com
These easy ground turkey wraps will feed the whole family with a lean yet filling combo of green chiles, spices, brown rice, and black beans.
www.chowhound.com
A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
cooking.nytimes.com
Pozole is a traditional soup or stew from Mexico Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here But the hominy is the constant.
cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
www.allrecipes.com
For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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Good 'n' spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips.
www.delish.com
Canned chile peppers -- pickled, roasted or plain; whole, sliced or chopped -- can deliver as much flavor as heat. This fresh, light recipe relies on chiles to add tang and taste to warm corn tortillas filled with tender fish.