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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Store bought paneer cheese is served with a quick, spiced spinach sauce in this easy vegetarian Indian dish.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yummy breakfast burrito of cooked, crumbled chorizo sausage with onions and scrambled eggs mixed throughout. Serve on warm flour tortillas with a generous helping of shredded Cheddar cheese for the perfect hangover cure!
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
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Loaded with Jamaican heat from ground habanero, cinnamon, allspice, and more.
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This refreshing cucumber salad, made with lime juice and cilantro, is quick and easy to make and is great alongside steak or tacos.
cooking.nytimes.com
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt