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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
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Make these sweet and spicy chicken tacos for your next taco night.
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
cooking.nytimes.com
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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Ground beef, kidney beans, tomatoes, and seasonings are simmered together creating a slow cooker chili perfect for cold weeknight evenings.
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.