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First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper. They are frosted with a chili-flavored cream cheese frosting, and each cupcake is decorated with a cute dried chili on top.
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Chef Donald Link keeps it simple with his recipe for guacamole, letting avocado take the spotlight with just lime juice, cilantro, and salt added to enhance the flavor.
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy hot dip that's guaranteed to be a hit! I have never seen this recipe anywhere else. I got it when I was in college and it was years before I tried it. Now it is a staple of all my parties.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.