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Spicy Rice with Shrimp and Peppers

Author: Beatriz Llamas

Garlic and Achiote Fermented Hot Sauce

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Author: Dan Kluger

Vietnamese Chicken Salad

Author: Kia Dickinson

Hot Honey Chicken with Fried Bread and Bitter Greens

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

Author: Andy Baraghani

Yassa au Poulet II (Chicken Yassa)

Author: Jessica B. Harris

Pickled Hot Chiles

The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.

Author: Molly Baz

Colombian Avocado Salsa

Author: Gina Marie Miraglia Eriquez

Chile Ginger Mint Jellies

Author: Alexis Touchet

Tortillas with Eggs

Author: Tammy Moore-Worthington

Fiery Green Tahini Sauce

This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.

Author: Andy Baraghani

Mussels à la Plancha

Author: Reed Hearon

Fresno Chile Hot Sauce

Fresno Chile Hot Sauce

Cider Sauce

Author: Laurent Gras

Date Relish

Author: Jean Thiel Kelley

Fabio's Tomato Aspic

Author: Faith Willinger

Monkfish Saganaki

Author: Milos Athens

Mala Fried Peanuts

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

Author: Lisa Cheng Smith

Grilled Chicken and Hot Cherry Pepper Panino

Author: Gina Marie Miraglia Eriquez

Lemongrass Shallot Sambal

Author: James Oseland