Spiced apple oats are the kind of breakfast dish that will keep you warm all winter long. People have been enjoying oats as a staple food for thousands of years. And for good reason – they are not only nutritious but also an amazing base …
Tender cubes of pork are cooked in a richly spiced, tomatoey sauce that’s sharpened with tamarind and vinegar, mellowed by sugar, and fired with bird’s eye chilies. With its long pedigree, pork vindaloo is an outstanding fusion of Indian and Portuguese cuisine. One of the …
We’re adding another heavyweight to the A-list of fiery brunches. Chilies, tomatoes, and buttered eggs are the foundation for middle eastern shakshuka, Turkish menemen, and Mexico’s huevos rancheros and chilaquiles. Our chili buttered eggs brunch riff builds on that very solid ground. Our classy riff …
Hot and deeply flavoured, this peri-peri chicken recipe could well become your favorite way to use chicken. The star in this dish is a sauce made with a chili that found its home in Africa around five centuries ago. You may know it as the …
Penne All’arrabbiata is quick and super-easy to make. It’s penne served in a fiery hot, rich sauce of tomato, onion, and garlic, cooked in olive oil and butter. Plus a little sugar and a bit of salt. Hard to believe that such simple ingredients combine …
Mushroom stroganoff is a classic and deliciously warming dish, and in this recipe we turn it up another notch or two. We spice it up with a duo of dried spices: smoky chipotle flakes and a touch of cayenne pepper. Together they add a touch …
Tequila, lime, salt. Now that’s an established trinity of flavors. And it’s the base for a marinade featuring cayenne chilies, cilantro, cumin, garlic, and black pepper. By heating the marinade with a little sugar and butter, you’ll have an intensely rich steak sauce. Serve those …
Singapore noodles are seriously fine fusion food. It draws on many cuisines — mainly Cantonese, but with Indonesian, Malay, Thai, and Anglo-Indian influences. It’s quick and simple to make, delivering a heavyweight hit of rich spiciness, heat (African peri-peri or bird’s eye chilies), and surprisingly …
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 …
With a centerpiece of slow-cooked, super-tender, shiny-glazed pork, our roasted bo ssam is an exceptional celebration of sharing. Load a lettuce leaf with a bit of rice and kimchi, add a dab of chili sauce, some ginger and scallion relish, and crown it all with …