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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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Get Spicy West Indies Fish Recipe from Food Network
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This quick and easy recipe has littleneck clams stir-fried in a mixture of Chinese bean sauce, soy sauce, clam juice, garlic, and ginger.
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An adaptation of the classic mix of herbs and spices.
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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Rice is sauteed with onion and garlic, then simmered with pimento peppers.