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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.
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Brussels sprouts with a bold dressing are downright delicious.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
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Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.
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A few fresh vegetables mixed together make one tasty salsa!
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A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Get Jicama Slaw Recipe from Food Network
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Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
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Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.