Difficulty - Very Easy
European sailors in the 1700s called this “midshipman's butter” because they liked to spread it on hardtack biscuits. It's a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!
This recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice. Enjoy it on its own as a meal or along with your favorite curry.
This is a great dish for when you are in the mood for a hearty soup but want something a bit exotic. You can use either plain soba noodles or buckwheat soba noodles depending on your preference.
This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.
Here's an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile!
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.
This spice mixture is from Tunisia, where it is used to spice up stews and is sprinkled over grilled meats. The word tabil means coriander, but generally refers to this blend of ingredients.
This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.
Inspired by the recent earthquake that shook New York City, Riazul tequila has furnished a three-part cocktail recipe for at-home mixology:
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