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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper. They are frosted with a chili-flavored cream cheese frosting, and each cupcake is decorated with a cute dried chili on top.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Get Swiss Chard Recipe from Food Network
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A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp and scallops. Stir in a bit of parsley and serve over hot linguine.
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These little pizzas are super easy and make the perfect appetizer. They are little pizzas, made with sausage, cheese and a bit of hot pepper sauce on cocktail bread. Men especially seem to like its hearty flavor.
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This is a quick and easy way to make a well balanced, delicious meal. Broccoli, red bell pepper and mushrooms are sauteed with tofu in a savory peanut sauce. Serve over your favorite rice.
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The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.