Chili is the perfect game-day meal; you can make it ahead so you don't miss any of the action.
Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.
For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the…
Whether purchased or homemade, the North African chile paste spices up everything from couscous to steaks.
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders,…
Tony Rosenfeld takes a look at the differences among chile powders. Pasilla, ancho, New Mexico, chipotle, and cayenne vary in heat level and flavor and are used in different dishes.
This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.
This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of a Grilled Porterhouse. Look for ancho…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double Check
Are you sure you want to delete your notes for this recipe?
