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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Based on a recipe using butter beans, these patties are made with lentils and pan-fried for a great vegetarian burger option.
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Seasoned ground beef, tomatoes, cheese, and bell pepper fill low-carb tacos wrapped in romaine lettuce instead of tortillas or taco shells for a lighter Mexican option.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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Chicken legs with bits of spicy chorizo are simmered in a homemade chile sauce until the meat falls off the bone. Serve with tortillas and your favorite condiments.
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
cooking.nytimes.com
Steamed crabs are great But this recipe takes them a step further, into the luxurious, spicy territory of Malaysia, where the cooked crabs are sautéed fiercely with an enormous amount of chopped ginger and chiles, garlic and curry powder before you serve them under a spray of sliced scallions Eat with your hands