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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
www.delish.com
Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
www.delish.com
In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
www.delish.com
A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Silly apple mouths contain peanut butter and yellow candy corn teeth. So quick and easy that the kids can help assemble them.
Ingredients: apples, peanut butter, candy
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While I was recovering from my uvulaectomy, one of the things I was craving while I was on my liquid diet of Ensure and chicken broth was my all time favorite...
Ingredients: bread, peanut butter, grape