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.
This delicious lamb is a little out of the ordinary with hints of Indian cuisine.
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky.
Gwyneth Doland, writer for Fiery Foods Central, shares her recipe for this spicy dessert. This fluffy pie is a lighter alternative to dense, rich pumpkin pie most of us are used to.
I’m using a rub popular in Kentucky, where they barbecue the lamb.
I’ve always loved teriyaki burgers like the Banzai Burger at Red Robin. Their take is a little watered down compared to this version, which uses CaJohn’s Black Garlic Sauce, nanami togarashi seasoning, and Hawaiian sea salt and King’s Hawaiian burger buns to really stand out. Note that the slaw requires advance preparation.