Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
Hot buttered rum punch is a winter go-to of mine for lots of reasons. It’s yummy, warms you up, and it’s a good way to unwind with friends after a day of preparing for the holidays. I like this version because it also brings a little heat thanks to some cayenne powder.
Ever on the lookout for ways to bring chiles and chocolate together to live happily ever after, cookies seemed a natural.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal.
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
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.
Think this drink is just a Bloody Mary with tequila switched for the vodka? Well, almost.