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The spicy glaze of these chicken wings is a show stopper - made with a tempting combination of chili garlic sauce, soy sauce and a touch of sugar.
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Chef John livens up plain steamed rice with bok choy, sesame oil, and soy sauce.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
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Sauteed ground beef and onions are added to a spicy chicken broth seasoned with cumin, chili powder and cayenne in this recipe which uses canned cream corn, processed cheese, and corn tortilla strips.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick-cooking rice noodles get dressed up in a soy- and chile-sauce glaze. Garnish with chopped green onions.
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Taco seasoning mix is easy to make at home with the right spices, such as chili powder, paprika, onion powder, and garlic powder.
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Spaghetti squash seasoned with chili powder and lime is combined with black beans for a delicious, low-fat alternative to beef tacos.