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This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
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Thinly sliced beef, bell peppers, and red onion are stir-fried with fajita seasoning in this family-pleasing meal. Anaheim chile peppers are mild enough for kids.
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Get Clam Bake Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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Mix chipotle peppers and taco seasoning into your ground beef patties for smoke-accented hamburgers lovers of spiciness are sure to enjoy.
Ingredients: beef, onion, peppers, taco
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Want to score big on the snacks at your next tailgate? Go mini.