Author: Susan Feniger
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Author: Andy Ricker
If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take...
Author: Andy Baraghani
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket,...
Author: Susan Feniger
Author: Bon Appétit Test Kitchen
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the...
Author: Ann Redding
Author: Lisa Fain
Author: Chad Luethje
Author: Zak Pelaccio
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean...
Author: Rhoda Boone
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but...
Author: Paul Grimes
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Lourdes Castro
Author: Paul Grimes
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: Nils Bernstein
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful...
Author: Rick Martinez
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Author: Diane Rossen Worthington
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Author: Donna Hay
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough...
Author: Rhoda Boone
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably...
Author: Gina Marie Miraglia Eriquez
Author: Eric Werner
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
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
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Marcela Valladolid
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles,...
Author: Nick Korbee
Author: Darryl Estrine
Author: Roberto Santibañez
Author: Molly O'Neill
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Author: Stanley Lobel