This fiery chicken dish gives crisp-skinned, tender chicken the chili spotlight it deserves. Tanged with olives and capers, its rich and fiery cherry tomato sauce is lightly sweetened by bell peppers. Serve with crunchy potatoes, roasted with garlic, and rosemary. The huge appeal of our …
A grated raw beet goes into the batter and keeps this damp for three days. Cocoa over the top of it, cinnamon through it, and a teaspoon of cayenne that finishes warm rather than hot.
If I had to choose a pasta dish above all others, this would be the one. It’s hard to believe that something so simple can taste so amazingly good. And the spiciness from the red serrano peppers is a perfect foil with the creaminess. Chili …
Sriracha and carrots are a surprising super-duo. They both have a sneaky sweetness, one with a garlicky undertone and the other with a garden-fresh earthiness. Together they meld into one delicious dip that’s perfect for toasted pita, crackers, or sliced vegetables. Best of all, it’s …
This exotic treasure, Indonesian braised beef (or dendeng sapi manis), stars steak braised in a sweet and sour sauce that’s fired by Thai bird’s eye chilies and spiced with nutmeg, cloves, tamarind, ginger, cumin, and cilantro. Ours pairs perfectly with a rice and corn dish …
Spiced with chilies, cinnamon, cloves, and cumin, our Mexican birria has depths of flavor that are as rich as its long history. This is a time-tested double act starring exquisitely tender lamb, and a piping-hot, super savory broth. 🌶️ Quick recipe snapshot Flavor profile Deep …
Korean chicken wings built on gochujang, with honey, soy sauce, rice vinegar and sesame oil. They bake at 450F, and the crushed red pepper is the dial.
A fridge hot sauce built on five habaneros, with sauteed carrot and onion under the heat and lime and vinegar cutting across it. Thirty minutes, and it is not a canning recipe.
Carrot, apple and ginger through a juicer, with one chili and a half teaspoon of black pepper. The heat is whatever you drop in, from jalapeno to habanero, and it is meant to be drunk straight away.
A creamy mushroom risotto with two heat sources doing different jobs: cayenne powder for a steady floor, and one fresh red chili that changes the flavor as much as the heat. Jalapeno keeps it gentle, an African bird’s eye takes it somewhere else entirely.
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