Mark Eardley 
Here’s a different way to enjoy chili con carne. Beef brisket chili is all you’d expect a fine bowl of chili to be — hot, meaty, a touch spicy (thanks to cayenne peppers), and rich. The difference is the fab dumplings that do away with …
Once you start, it’s hard to stop. To say spicy mixed nuts done just the right way are moreish doesn’t do them justice. Addictive is a better moniker. Serve them as an appetizer with drinks, then lock them away. And hide the key. They’re that …
Rare-as-you-dare sirloin meets the beefiest of exotically spiced broths. This spicy Pho Bo is fired up by Thai bird’s eye chilies and served with rice noodles, mushrooms, and scallions, Pho Bo is prepared super slow and hyper quick. It’s heaven in a bowl for serious …
Spicy marinated olives are a really great appetizer with drinks. They are also a grand addition to a host of other dishes. Why? The olives’ deep, often hidden, flavors are intensified by this marinade of chili, rosemary, thyme, garlic, vinegar, and lemon. What makes these …
Fiery, fragrant, slightly sweet, and nicely sour, these Qishan-style noodles are wonderfully warming and superbly satisfying. Ladled over noodles, the contrasting flavors come from a broth full of pork belly, cayenne peppers, Chinese five-spice, ginger, vinegar, mushrooms, carrots, and potatoes. The powerful appeal of this …
Chicken tikka masala has to rank as one of the finest hot and richly spiced curries. It’s certainly one of the most popular. Like a big comforting hug from someone who’s extra-special in your life, this is a dish to cherish and look forward to. …
Rich and warming with a nice fiery bite, this mussels saganaki recipe is an exceptional winter dish, but delicious any time of year. Unmistakably Greek, it’s one of those rare starters that is equally outstanding when served as an elegantly simple main course. It really …
Full-flavored pork belly is slowly, tenderly simmered in a sauce of birds’ eye chili, star anise, ginger, cinnamon, soy, rice wine, and caramelized sugar. Hong shao rou is a signature dish of Hunan, the province famed for China’s hottest, spiciest cuisine. It might have its …
The truly great thing about this pan-fried calamari recipe is that it’s so easy to cook outstandingly well. Hot and fast is the key to this simple, elegant starter. Serve it with our first-class chili jelly for that touch of pop that makes things even …
Some great, hand-held foods come packed in bread — burgers and hot dogs are two treasures that spring straight to mind. For curry lovers, there’s a fistful of food with a seriously spicy, red-hot centerpiece. It’s called bunny chow, conceived in the big sea pot …