This recipe was created to accompany Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas.
A little of this fiery sauce goes a long way.
Can be prepared in 45 minutes or less.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.