A simple and delicious recipe that can be served with pasta, polenta or as a soup!
Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.
Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.
This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.
A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.
Prefer chicken instead? Well, let's do Chicken Habanero
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