This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
Author: Kevin Taylor
Author: Judith Finlayson
Author: Shelley Wiseman
Author: Lezlene Brown
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Tony Rosenfeld
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Lillian Chou
If you have jumped on the Sriracha bandwagon, this is the salt for you. Use it on anything that could use a spicy punch- popcorn, fried potatoes, ramen noodles, grilled seafood, and sliced tropical fruits....
Author: Leslie Bilderback
Author: Steven L. Katz
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
An easy Salsa Verde recipe
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Author: Andrea Reusing
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Paul Grimes
Author: Jessica B. Harris
Author: Norman Van Aken
Author: Gina Marie Miraglia Eriquez
Author: Claire Archibald
Author: Josef Centeno