Spicy Recipes (2026)

13/09/2018

Nashville Hot Chicken

INGREDIENTS
FOR THE CHICKEN
3 to 4 lb. bone-in skin-on chicken breasts, wings, and thighs
Kosher salt
Freshly ground black pepper
2 c. whole milk or buttermilk
3 large eggs
1 tbsp. hot sauce
2 c. all-purpose flour
2 tsp. paprika
1 tsp. cayenne pepper
4 c. vegetable oil, for frying
FOR SPICY OIL
4 tbsp. cayenne pepper
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt

DIRECTIONS
In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.
In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.
Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.
Credits: Delish
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12/09/2018

Jerk Chicken

INGREDIENTS
FOR THE CHICKEN
1 lb. bunch green onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeno, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1 tbsp. light brown sugar
1 1/2 tsp. ground allspice
1 tsp. dried thyme
1/2 tsp. ground cinnamon
Kosher salt
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill

DIRECTIONS
In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.
Credits: Delish
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21/05/2018

Weeknight General Tso's Tofu
By Christine Han

Serves 3 to 4

For the stir-fry:
1 pound firm tofu, drained
3 tablespoons vegetable oil
Kosher salt
8 ounces fresh or frozen broccoli florets
1 medium red bell pepper, seeded and thinly sliced
1 tablespoon minced peeled fresh ginger
Toasted sesame seeds, for sprinkling (optional)
Steamed rice, for serving
For the sauce:
1/4 cup water
2 tablespoons chili-garlic paste, such as sambal oelek
1 1/2 tablespoons ketchup
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons packed dark brown sugar
1/2 teaspoon toasted sesame seed oil
Bring a large saucepan of salted water to a boil over medium-high heat. Meanwhile, line a large plate with a double layer of paper towels. Cut the tofu into 1-inch cubes and place in a single layer on the paper towels; set aside.

Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu in a single layer and season generously with salt. Cook undisturbed until golden-brown on the bottom, 8 to 10 minutes. Meanwhile, add the broccoli to the boiling water and cook until crisp-tender, about 3 minutes. Drain and set the broccoli aside.

Flip the tofu with tongs and cook until a second side is golden-brown, about 5 minutes more. Meanwhile, stir all the sauce ingredients together in a small bowl and set aside. Remove the tofu to a clean plate and set aside.

Add the bell pepper and ginger to the pan and stir fry for 1 minute. Add the broccoli and tofu. Stir the sauce again, making sure the cornstarch is fully dissolved, and add it to the pan. Cook, stirring constantly, until the sauce fully coats the tofu and vegetables and thickens, about 2 minutes more. Sprinkle with sesame seeds, if using, and serve over rice.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe link is at
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20/05/2018

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)
By: Emma Christensen
Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (also called bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chile, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chile flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing
Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3 to 5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times — this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chile, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.
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19/05/2018

Spicy Cauliflower Stir-Fry
by The Woks of Life

1 large head cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt
Freshly ground black pepper
6 (1/4-inch thick) slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, thinly sliced
2 medium scallions, cut crosswise into 2-inch lengths
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons tamari or soy sauce
1 teaspoon toasted (Asian) sesame oil
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon granulated sugar
Steamed rice, for serving (optional)
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through, about 30 minutes total.

Heat the remaining 2 tablespoons of oil in a wok over medium-high heat until shimmering. Add the ginger and stir-fry until caramelized, 1 to 2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.

Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the Shaoxing rice wine or sherry, tamari or soy sauce, sesame oil, red pepper flakes if using, and sugar. Stir-fry for about 1 minute, then serve with steamed rice if desired.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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18/05/2018

Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first.

Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe. This important step adds an extra savory flavor that simply cannot be replicated by simmering on the stovetop or in a slow cooker. Plus, the texture is vastly improved when the meat is seared.

The exception to the rule is chicken chili, which typically calls for the meat to be poached alongside all the other ingredients.

Credits: Kelli Foster

17/05/2018

Spicy Sausage & Mixed Vegetable Skillet Pasta
By Nealy Dozier

4 ounces regular or whole-wheat penne
2 tablespoons olive oil, divided
8 ounces smoked pork sausage, such as andouille, sliced into coins
12 ounces frozen vegetables, such as onion-bell pepper mix (see Recipe Notes)
1 heaping teaspoon whole-ground or Creole mustard
1/3 cup heavy cream, or more to taste
Kosher salt and pepper, to taste
Bring a pot of heavily salted water to a boil and cook the penne until al dente. Scoop out 1/4 cup of cooking water and then drain the noodles. Return the noodles to the pot and toss with 1 tablespoon olive oil.

Heat the remaining tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the sausage and cook until some fat begins to render and the sausage begins to turn golden, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to the pot of noodles. Give the fat in the skillet a minute or so to get smoking-hot again, then add the vegetable mix and a sprinkle of salt and pepper. Sauté the vegetables until tender.

Pour the noodles and sausage into the hot skillet with the vegetables, followed by the mustard and heavy cream. Bring the liquid to a boil and cook until the cream has thickened. Taste and adjust seasonings.

For leftovers, stir in the reserved cooking water and reheat in a skillet or microwave until warmed through.

Recipe Notes
A mix of fresh vegetables can easily be substituted.

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16/05/2018

Cinnamon is a staple of baked goods like apple pies and oatmeal cookies. But it's also used in savory dishes, like Indian curries and Moroccan chicken, and it's a favorite for spicing up hot drinks like Mexican hot chocolate and mulled wine. As sticks, cinnamon can keep for two to three years, but ground cinnamon needs to be used more quickly. When buying ground cinnamon, look for the palest powders – they have the most flavor.

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15/05/2018

Spicy Panzanella
By Leanne Brown

Serves 4
2 small field cucumbers or 1 English cucumber
2 medium tomatoes, chopped
Salt and pepper, to taste
4 slices day-old bread
2 tablespoons olive oil, plus a few drops for the pan
1 medium jalapeño, finely chopped
Salt and pepper, to taste
Juice of 1 lime

Optional additions:
Chopped fresh herbs
Chopped peaches, nectarines, or plums
Finely chopped red onion
Chopped zucchini or summer squash
Pitted olives
Grapes

If you’re using field cucumbers — usually cheaper than English — peel them to remove the tough skin. (A little leftover peel is not a problem.) For English cucumbers, there’s no need to peel.

Reserve about 2 tablespoons of the chopped tomatoes to use in the dressing, but throw the rest of the tomatoes and all of the cucumbers into a large bowl. Sprinkle generously with salt and pepper; the salt helps draw out the juices. Toss the vegetables and set aside.

Place a small saucepan over medium heat and add a few drops of olive oil. Add the jalapeño and sauté until it sizzles and smells good, about a minute, then add the rest of the chopped tomato and a tablespoon of water. Cook until the tomato juices release, another 2 minutes. Sprinkle liberally with salt and pepper.

Once the water has evaporated, turn off the heat and dump the jalapeño-tomato mixture on your cutting board. Chop it up very finely, then throw it back into the pan — with the heat off — with the lime juice and 2 tablespoons of olive oil. Stir to combine, taste, and add salt and pepper as needed. You’ve got dressing!

Chop or tear the bread into bite-sized pieces, then toast it in a skillet over medium heat, tossing occasionally, until the bread chunks are toasty on all sides. Alternatively, just toast full slices of bread in a toaster and tear them up afterward, or skip the toasting if the bread is already super hard.

Add the bread and dressing to the vegetables and stir to combine. Taste and adjust the salt and pepper once more. Let the salad sit for a few minutes so the bread can soak up the juices, then serve.

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14/05/2018

Spicy Shrimp Skillet with Tomatoes and White Beans
By Sheela Prakash

Serves 4
2 tablespoons olive oil
1 pint cherry tomatoes (about 2 cups), halved
3 cloves garlic, minced
1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes)
1/4 cup dry white white
2 (15-ounce) cans white beans, drained and rinsed
Kosher salt
1 pound uncooked peeled and deveined medium shrimp
1/4 cup coarsely chopped fresh parsley leaves

Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.

Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.

Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.
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13/05/2018

Family Dinner? Impress them with this Spicy Shrimp Pasta!

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12/05/2018

Spicy Carnitas Salad Bowl
By Hali Bey Ramdene

Serves 4
4 cups loosely packed torn mustard greens
4 cups shaved or shredded Brussels sprouts (about 12 ounces)
1 medium Granny Smith apple, cored and thinly sliced
Juice of 1/2 medium lemon
2 cups slow-cooker pork carnitas, warmed (see Recipe Note)
Avocado pickles, large dice (see Recipe Note)
1/4 cup crushed tortilla chips
1/4 cup toasted pepitas (also known as pumpkin seeds)
1/2 cup lime and cilantro dressing (see Recipe Note)

Place the mustard greens and Brussels sprouts in a large bowl and toss together. Place the apple slices and lemon juice in a medium bowl and toss together.

When ready to serve, divide the greens between 4 plates. Top each with a quarter of the apple slices, pork carnitas, avocado pickles, tortilla chips, and pepitas. Drizzle with the dressing and serve immediately.

Recipe Notes
Accompanying recipes: We used slow-cooker pork carnitas, avocado pickles, and lime and cilantro dressing in this recipe.
The pork carnitas recipe makes more than you will need for this recipe. I love making the slow-cooker carnitas and using leftovers for this salad.

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Spicy Recipes

13/09/2018

12/09/2018

21/05/2018

20/05/2018

19/05/2018

18/05/2018

17/05/2018

16/05/2018

15/05/2018

14/05/2018

13/05/2018

12/05/2018

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