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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!
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These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
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Get Roast Chicken Salad Sandwiches Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground cumin flavors this latin-inspired salad.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Lightly breaded catfish fillets are pan-fried with oyster sauce for a fast, filling main dish.
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This is an Indian-style yogurt lassi drink that's tangy, refreshing, subtly spiced with cumin and cilantro, but not sweet.
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Get Eggs Benedict Deviled Eggs Recipe from Food Network