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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
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Tangy buttermilk, sweet corn, and spices combine to make a simple yet rich summer soup.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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We incorporate verjus into our vinaigrette, and add sliced endives, watercress, halved grapes, and almonds to this airy, bright salad.
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Chicken salad with arugula, goat cheese, and apple slices.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
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The French macaron is a simple cookie made with almonds, sugar, and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.