Author: Laurent Gras
Author: Alan Herman
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Author: Jill Norman
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Gina Marie Miraglia Eriquez
Author: Virgilio Martinez
Author: B. Fairbrother
Author: Norman Van Aken
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Kristine Kidd
Author: Josef Centeno
Author: Dawn Perry
Author: Norman Van Aken
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
If you have jumped on the Sriracha bandwagon, this is the salt for you. Use it on anything that could use a spicy punch- popcorn, fried potatoes, ramen noodles, grilled seafood, and sliced tropical fruits....
Author: Leslie Bilderback
Author: Claire Archibald
Author: Gina Marie Miraglia Eriquez
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
How to make risotto in a rice cooker
Author: Rick Bayless
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Author: Alison Roman
Author: Stephan Pyles
Spicy, mouth-tingling, porky: Those are the words you'll be using to describe this tofu recipe.
Author: Chris Morocco
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Author: Andrea Reusing
Author: Steven Raichlen
Author: Kia Dickinson
Author: Rick Bayless
Author: Gina Marie Miraglia Eriquez
Author: Julie Sahni
Author: Nancy Silverton