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This is a very tasty and easy bean salad made with four kinds of beans, red onion, and celery in a vinegar dressing. My friend next door gave it to me years ago.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Asafetida gives this dish a pungency that people either love or hate.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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Impress your brunch guests with this fancy-looking (but quickly prepared!) omelet roulade made with Oscar Mayer® Bacon.
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Get Corned Beef Hash Recipe from Food Network
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.