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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
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Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.
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Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.
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Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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Get Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork Recipe from Food Network
www.simplyrecipes.com
Here's an easy, nourishing cabbage soup for cold winter days. Made with just a handful of ingredients and ready in under an hour, the soup is simplicity at its best.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network