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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.
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"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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This lighter version of the All-American classic uses Sriracha and barbeque sauce to spice up ground turkey.
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Get Falafel-Crusted Chicken With Hummus Slaw Recipe from Food Network
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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This warm and hearty dip features cooked ground sausage mixed with spicy canned tomatoes and cream cheese for a downright meaty chip accompaniment.
Ingredients: sausage, tomatoes, cream cheese
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Get Turkey Sausage Tacos Recipe from Food Network
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Get Suzie Q's Pinquito Beans Recipe from Food Network