This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Succulent Southwest Potato Salad
Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central.
Habanero Cinnamon Ketchup
Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
Pakoras Shikarbadi-Style
These pakoras are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
Chiles Rellenos Stuffed with Corn
This approach to chiles rellenos utilizes another wonderful New World food—corn.
Cajun Rub
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Goan Pork Vindaloo
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
