A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce
This recipe for Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce came to us from the North American Blueberry Association.
Pan-Fried Crab Cakes
Korean crab cakes are similar to their American cousins in appearance but have a distinctively different flavor.
Grilled Avocado with Strawberry-Mango Salsa
The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.
Puebla Rice Pilaf
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Basic Sambalan Chile Paste
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.
Succulent Southwest Potato Salad
Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central.
