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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.
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The chipotle peppers give this slow cooker chili a subtle, smoky flavor.
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This jalapeno-based sauce is a staple of the Columbian dinner table and will delight hot-sauce lovers in any country.
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Tortilla chips are topped with beef rib-eye, cheese sauce, and jalapenos in this recipe for Philly Cheesesteak Nachos perfect for game day!
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Corn with Bell Pepper Butter Recipe from Food Network
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Lots of garlic, hot chilies, and a whole bunch of basil make this one flavorful dish! If you like Thai food, you'll be happy to know that you can make this simple, satisfying dish in less time that it takes to go for take-out.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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Amaze your friends with this easy-to-make spiralized cucumber and jicama salad atop a creamy avocado-based tostada that is ready in no time.
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Boneless pork chops are cubed and combined with black beans, diced tomatoes, green chiles, and instant brown rice, then topped with shredded cheese and baked into a family-pleasing casserole.
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This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.