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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Get Barbecue Shrimp Recipe from Food Network
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Recipe for Vietnamese Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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A delicious blend of tangy sauces and molasses is the perfect match for pork spareribs!
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Spice up prunes for an exotic relish.
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
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Get BBQ Glazed Smoked Chicken Recipe from Food Network
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Baked pork spareribs take a tasty, tropical turn with this rich recipe that features crushed pineapple in the sauce. It goes great with mashed potatoes.