Of this Thanksgiving dessert recipe, Desserts Required says, "Spicy Smiles are one of the most addictive cookies I have found... and they don't even have chocolate in them." We recommend you perfect these now.
Serve this nontraditional interpretation of the popular Indian/Pakistani condiment with grilled or roasted chicken, pork, or lamb, or use it as a dip with thick homemade potato chips or raw vegetables.
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Who ever said that sushi and fries don’t go together? The spicy combination of tuna and mayonnaise tastes just as good without the rice and seaweed paper and placed on a raft of fries. Just don’t forget the spicy wasabi mayonnaise.
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With a few seasoning swaps and a kick of heat, your egg salad is taken to the next heat level. You can make this egg salad completely customizable to your heat tolerance.
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I adapted this recipe from one I learned in a workshop at The Asian Culinary Forum in San Francisco with Huynjoo Albrecht, of CookingKorean.com. If you’ve only had commercial kimchi, which is sometimes overly salty and very spicy while lacking dimension, you’ll be surprised at the complexity of this version. Lightly fermented and spicy, to be sure, the nuances of the individual components come through in layers. If you’re worried about making it too spicy, start with less red pepper the first time you make it and see how you like it.
If you have access to a Korean market, buy the medium ground Korean red pepper powder for kimchi, which usually comes in a one-pound plastic bag. Make sure that it doesn’t have salt or other additives. You may also experiment with a milder cayenne pepper; a mild ground red chile, such as New Mexico; or Aleppo pepper, a mild red pepper used in Middle Eastern cooking that has a nice fruity flavor and a similar heat level to Korean pepper. This recipe is written for kosher salt. If you’re using a finer-grained sea salt, you will need to use about 25 percent less.
Adapted from "D.I.Y. Delicious" by Vanessa Barrington.
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Summer corn is so naturally delicious, not much preparation is needed to make it shine. Spicy paprika, fresh cilantro, and salt and pepper contrast corn’s sweetness to add nuance to the flavor of the classic corn on the cob.