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If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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These light, bite-size matzoh balls have a delicious Italian spin - they're made with ricotta and Parmigiano-Reggiano cheese.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
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The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
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What a refreshing fruit/spinach salad! The easy honey dressing is spiked with Pace® Picante Sauce, and it's all tossed together just before topping with toasted almonds.
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A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
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Quinoa, eggs, avocado, and feta cheese are layered together in this quick and easy avocado breakfast bowl.
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A very good high protein bread. I use it for sandwiches and toast.
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Bring the beach home with you year-round with this basic steamed mussels recipe from chef-owner Marc Murphy of Ditch Plains in New York City.