If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
I make this every Thanksgiving that’s held at our house, and a few times in the kitchens of friends. It’s so simple that it really doesn’t need a recipe, but here’s one anyway.
Simple but incredibly delicious, this pumpkin gnocchi dish goes very well with a highly herbed turkey.
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.
To “mull” a beverage is to heat it with other ingredients to impart a flavor. I mulled over several formulas before choosing this one with its pungent punch.
These mustard-infused wings are a perfect snack when watching sporting events. If you want them spicier, simply add some hot red chile powder to the marinade.
Here’s an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas.