Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili)....
Author: Steven Raichlen
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Author: Molly Stevens
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Author: Rhoda Boone
An easy Red Chile Sauce (Chile Colorado) recipe
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Alexis Touchet
Author: Stephan Pyles
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Author: Ramin Ganeshram
Author: Copeland Marks
Author: Ruth Cousineau
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Author: Sarah Kirnon
Author: Michael Lomonaco
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.
Author: Shelley Wiseman
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different...
Author: Nicole Ponseca
Author: Judy Gauchat
Author: Alison Roman
Author: Mauricio Velázquez de León
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Jessica B. Harris
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
Author: Peter Hoffman
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up...
Author: Carla Hall
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Author: Alexis Touchet
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
Author: Bobby Flay
Author: Maverick Farms
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
The tortillas and filling are layered (instead of rolled) to reduce prep time.
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!
Author: Donna Hay
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani