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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
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Cactus and Corn Salsa! A true southwestern salsa made with nopales cactus paddles, corn, green tomatoes, onions, and chiles.
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
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Get Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce Recipe from Food Network
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These mini risotto cakes are like Italian arancini made into patties, flavored with goat cheese and kale, and topped with roasted red pepper sauce.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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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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These pinto beans require almost no attention. Soak the dried beans overnight, then place them in the slow cooker with onion, garlic, and jalapeno pepper for beans by dinnertime.