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Entries tagged with 'spicy'

Buffalo Blue Cheese Deviled Eggs

Serious Eats Daniel Gritzer 1 comment

Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings. More

Deviled Eggs With Crispy Shallots and Chilies

Serious Eats J. Kenji López-Alt 2 comments

Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies. More

Indian Masala Omelet

Serious Eats Denise D'silva Sankhe Post a comment

The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture. More

Spiced Shrimp and Eggplant Stir Fry

Serious Eats Denise D'silva Sankhe Post a comment

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. More

Scrambled Eggs with Chili Oil

Serious Eats Denise D'silva Sankhe 2 comments

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. More

Kerala Style Egg Gravy

Serious Eats Denise D'silva Sankhe 2 comments

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. More

Pork Vindaloo

Serious Eats Denise D'silva Sankhe 5 comments

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. More

Prawn Patia (Indian Sweet and Spicy Shrimp)

Serious Eats Denise D'silva Sankhe 3 comments

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. More

Indian Fried Chicken Marinted in Green Spices

Serious Eats Denise D'silva Sankhe 2 comments

Marinated in a mix of fresh green herbs and spices, this recipe is a wonderful break from a routine fried chicken. More

Chili Roasted Pepper Salad

Serious Eats Carrie Vasios Mullins 2 comments

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. More

Hot Chili Chutney

Serious Eats Joshua Bousel 1 comment

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. More

Anda Bhurji (Spicy Indian Scrambled Eggs)

Serious Eats Denise D'silva Sankhe 4 comments

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. More

Jalapeño-Serrano Hot Sauce

Serious Eats Joshua Bousel 12 comments

Gong Bao Chicken

Serious Eats Blake Royer 11 comments

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. More

Ancho-Orange Hot Fudge

Serious Eats Joshua Bousel Post a comment

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. More

Candied Jalapeños

Serious Eats Lucy Baker 6 comments

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.... More

Scooped: Michelada Sorbet

Serious Eats Ethan Frisch Post a comment

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. More

Spicy Peanut Caramel Corn

Serious Eats Lucy Baker 3 comments

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... More

Sauced: Horseradish Cream Sauce

Serious Eats Joshua Bousel 14 comments

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. More

Sauced: Horseradish

Serious Eats Joshua Bousel 12 comments

It's almost Passover, and a Seder isn't a Seder in my family without the powerful, pungent smell emanating from bowls of horseradish. Since I'm on this homemade condiment kick, I thought it was time to ditch the bottle and prepare the real stuff. More

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