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cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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This easy-to-make sauce is a great dish to bring to a party or serve as a snack with some pita bread.
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A classic red pepper jam recipe.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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This delicious Mexican salsa is made with charred fresh tomatillos, chiles de arbol, and garlic which gives the salsa its special flavor.
Ingredients: tomatillos, peppers, cloves
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Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.