The sweet spicy aromas of North Africa will fill your kitchen when you make this tagine. Chicken and lentils allow this stew to be ready in about an hour.
For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.
Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.
Tender chicken and sweet get cozy in this pot pie topped with puff pastry from Jamie Oliver.
For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.
This roast chicken is stuffed with a rice stuffing, which absorbs lots of flavor. Serve one roast chicken to guests, save one roast chicken for yourself.
These classic Buffalo wings take their über crispiness from a double dipping in flour. But don’t let us catch you trying that with the blue cheese dip.
Closer to a soft taco recipe, these fajitas are made with sirloin grilled over a hot fire. Top with guacamole, sour cream and salsa and roll them up.
These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.
Few cheeseburgers assume that diners want a double, yet when have you ever not wanted a double? Onion rings included.
This grilled chicken for tacos gets a little tipsy after being doused with tequila, then takes a cold shower in the form of cilantro-chile mayonnaise and a squeeze of lime.
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