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A sour cream cornbread recipe with whole-kernel, canned corn.
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Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
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Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.
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This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
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Panko breadcrumbs coat these blue cheese-stuffed jalapenos before being baked for a savory and spicy treat.
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WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the habanero chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. This will reduce the high acidic shock it puts upon your tastebuds.
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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Get Kale Slaw Recipe from Food Network
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You don't have to wait for a fiesta to whip up this tasty dressing made with sour cream, ranch dressing mix, diced tomatoes, and green chilies. Stir and serve over your favorite greens or a hot baked potato.
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Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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Serve this creamy Mexican pepper dish with warm corn tortillas.