Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Join Priya in the Bon Appétit Test Kitchen as she makes chile peanut rice. This dish uses leftover rice, earthy fried mustard seeds and curry leaves, almost-caramelized onions for a touch of sweetness, crunchy-toasty peanuts, and Indian green chile for some heat.
Check out the recipe here: https://weightloss-tricks.today/story/indian-ish-chile-peanut-rice%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5bb3da35f71c8c49e4385ddf">
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
