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When you want to add some exotic heat to a dish.
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Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
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Get Home Fries with Burnt Ends, Pickled Chiles and Red Onions Recipe from Food Network
cooking.nytimes.com
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate Cold rice will not clump together.
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Get Spicy Guacamole with Jalapeno-Mango and Chips Recipe from Food Network
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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Get Hot Saus Recipe from Food Network
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Get Clam Bake Recipe from Food Network
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High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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Get Pickled Okra Recipe from Food Network