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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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Get Raspberry Cheesecake Recipe from Food Network
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Eggs are baked in a spicy marinara sauce and topped with cream and Parmigiano-Reggiano, for a rich and creamy brunch dish.
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Get Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts Recipe from Food Network
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
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Get Black Bean Dip Recipe from Food Network
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick BBQ Sauce Recipe from Food Network
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This quick and easy recipe for spicy spaghetti sauce shows you how to cook and shred spaghetti squash so it looks like noodles.