There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying. More

Ceviche might not be traditional Super Bowl fare, but the salsa-like qualities of this version make it a great accompaniment for tortilla chips. The heat of Sriracha along with chunks of tomato, avocado, and seafood give this Sriracha Ceviche all of the best qualities of guacamole, salsa fresca, and ceviche at once. More

I'm always surprised by the recipes I make from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten. I had incredibly good results with his seared tuna with peppercorns, and so I decided to give his rice cracker-crusted tuna with spicy citrus sauce a try. More

I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait. More

I honestly picked this dish from Gourmet because it reminded me ever so slightly of Mapo Doufu, even though it barely contains any of the same ingredients, and is way more Thai than anything resembling Chinese. But hear me out. More

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. More

Why would you want dry, tasteless turkey burgers when their excellent beef counterpart is available? This Asian turkey burger answers that question—juicy and full of flavor, this one's in its own little tasty burger world. More

Adapted from recipes in Southest Asian Flavors by Robert Danhi via Viet World Kitchen.... More

I'm known for going a little overboard with the food when I grill--actually, make that a lot overboard--leaving my guests little incentive to make their own. I need to learn to cut back, because when people do come with their own creations, they tend to be eye-opening, like a Thai basil wrapped beef that graced my grill recently. More