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This quick and easy sloppy joe recipe sneaks lentils into a mix of ground beef, onion, ketchup, and barbeque sauce that kids will love.
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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Get Green Chile Cheeseburgers Recipe from Food Network
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeños.
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.
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This Meyer lemon and black pepper cookie recipe adds citrus and heat to the classic slice-and-bake icebox sugar cookie.
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
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Get Rotisserie Chicken with Black Pepper Vinegar Sauce Recipe from Food Network
cooking.nytimes.com
These lightly-spiced cocktail nuts are a cut above the store bought sort Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.