This recipe for Hattie B's Hot Chicken, from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.
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Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.
Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies.
The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture.
Shrimp and eggplant are a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. A blend of spices and hot chilies floods the dish with warm heat; coupled with roti or pilaf, it makes for a hearty, satisfying meal.
This breakfast will keep you smiling through anything the day can throw at you. Light and fluffy scrambled eggs meet crunchy, fried serano chillies and the rest of the day is happiness.
Delicately poached eggs covered in a delicious fennel and curry leaf gravy, this is the egg dish you should have in your repertoire for a quick dinner.
Spicy and piquant, Pork Vindaloo has pride of place on Sundays and days of feasting in Indian Catholic homes. Usually mopped up with soft white bread or drenched over fluffy white rice.
Sweet, spicy and tangy, Prawn Patia is a dish full of flavor. It's easy to make and is a wonderful side to your main dinner course.
Marinated in a mix of fresh green herbs and spices, this recipe is a wonderful break from a routine fried chicken.
A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese.
Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat.
The Indian anda bhurji is a riotous mix of colours, spice and flavours that's laden with butter and character. It's served with a dollop of butter and local loaf bread that's lightly toasted in the heat of the pan that the eggs were cooked in.
If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality.
Since I'm a sucker for the orange and chocolate combo and the pleasing mild heat of ancho chiles, this was like hot fudge on crack for me.
These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer....
The michelada is probably my favorite summertime drink, an incredibly refreshing beer cocktail made of a Mexican pilsner-style beer with tomato juice, hot sauce, lime juice and salt. Why not, we wondered, serve it up in frozen form? Sure, it's not as sweet as most ice creams, but what could be better for a summer afternoon than frozen beer? This ice cream is actually quite savory. There's as much salt in the recipe as sugar.
This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to...
Though mostly a steak purist—that's salt, pepper, and beef only—I've been know to dabble in toppers here and there (with the exception of steak sauce). Horseradish cream sauce is a rather new one for me, but while prepping a roast beef, it was that came to mind, plus it was a great use of my leftover homemade horseradish from last week.