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cooking.nytimes.com
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
www.allrecipes.com
Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
www.delish.com
A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.
cooking.nytimes.com
Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
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Get Asian Slaw Recipe from Food Network
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Cubes of paneer simmer in a smooth spinach puree, fragrant with cumin seeds, ground coriander, ground turmeric, and curry powder.
www.allrecipes.com
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
www.delish.com
Always inspect spinach before you buy it. The leaves should be deep green and healthy looking, not yellow, wilted, or slimy.