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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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Black beans and tomatoes are simmered with spices and herbs in this flavorful side dish from Argentina.
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This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
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Chicken tacos in soup form! This easy slow cooker soup combines chicken, green chiles, and tomatoes with peppers and onions in a creamy, mushroom soup-based sauce.
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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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Get Halibut in a Yucatecan Marinade Recipe from Food Network
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Red and green cabbage are mixed with colorful vegetables, and tossed with a spicy lime dressing. Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!
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Cool summer vegetables and warm spices make for a colorful, zesty salad!
cooking.nytimes.com
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie It is perfect for an evening with family and friends Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf
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Get Jeff's BBQ Brisket Recipe from Food Network