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An Asian twist on the breakfast sandwich.
cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Get Kung Pao Calamari Recipe from Food Network
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
cooking.nytimes.com
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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Taco 'bout a healthy dinner!
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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You bet it's better on bread!
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.