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This smoothie recipe is a meal in itself with kale, banana, and almond milk; plus ginger root, turmeric root, and cayenne for flavor.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
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This is a Southern tavern made with ground turkey, and with just a bit of a mild kick from fresh jalapeno.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. Watch out, though, the smoke is intense.
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This is a thick and spicy barbeque chicken recipe that has won several cooking contest. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
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Get Texas Brisket Recipe from Food Network
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Serve pork roast beast on Halloween night for a filling meal before a night of candy-eating.
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Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.