Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Author: Rhoda Boone
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Author: Molly Stevens
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a...
Author: Ramin Ganeshram
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived...
Author: Steven Raichlen
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing...
Author: Mark Bittman
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked...
Author: Carla Hall
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette,...
Author: Maggie Ruggiero
An easy Red Chile Sauce (Chile Colorado) recipe
Author: Ruth Cousineau
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Peter Hoffman
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe...
Author: Nicole Ponseca
Author: Michael Lomonaco
Author: Alexis Touchet
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Bobby Flay
Author: Alison Roman
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and...
Author: Rhoda Boone
Author: Copeland Marks
Author: Stephan Pyles
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
Author: Ed Kenny
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Alexis Touchet
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese...
Author: Katherine Sacks
Author: Virginia Burke
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Author: Rhoda Boone
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for...
Author: Donna Hay