This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
These pakoras are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
This approach to chiles rellenos utilizes another wonderful New World food—corn.
Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.