Spicy

This green curry takes a creative approach by using oat milk instead of coconut milk, with peanut butter adding richness and body. The result is lighter but deeply satisfying, with bright, spicy, aromatic flavors enhanced by fresh curry leaves. The curry leaves are used twice: simmered into the base for depth, then crisply fried as a fragrant finishing tadka. It’s a pantry-friendly Thai-South Asian fusion that works beautifully with whatever vegetables you have on hand. ...

This vegan stir-fry takes inspiration from kering tempeh, a beloved dish at Jakarta’s Warteg Gang Mangga. Traditionally made with crispy fried tempeh tossed in bumbu dasar merah (Indonesian red spice paste), this version uses pressed tofu for better supermarket availability. The tofu batons are coated in turmeric-spiced cornstarch and fried until golden and craggy, then glazed with a jammy sauce made from lemongrass, chilies, and coconut milk. Finished with sweet soy sauce (kecap manis) and roasted peanuts, the result is spicy, savory-sweet, and deeply satisfying. ...

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

This vegan interpretation of the Sichuan classic mapo tofu uses tender green lentils instead of tofu or ground pork. The lentils provide a hearty, meaty texture while absorbing the bold, complex flavors of fermented doubanjiang (broad bean chili paste) and numbing Sichuan peppercorns. The dish achieves the hallmark má là (numbing-spicy) sensation with layers of heat from chili oil and a tingling, almost electric numbness from the peppercorns. Deeply savory, richly spiced, and absolutely addictive served over steamed rice. ...

In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was transformed into the modern-day dish using white wine vinegar and garlic, combined with a warming garam masala of pepper, cloves, and cinnamon. In this recipe, the sweet potato works really well with the spices and tomato to make a sweet, sour, and pungent curry. And yes, it’s hot, but not mind-blowingly so. ...

Source Based on https://cooking.nytimes.com/recipes/1018182-hot-honey-shrimp. Preheat Oven Preheat oven to 500°F. Ingredients 1 tablespoon honey ⅛ teaspoon ground cayenne ¼ teaspoon grated lime zest ¼ teaspoon freshly grated ginger 1 garlic clove, grated on a Microplane or finely minced ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 pound cleaned extra-large shrimp, patted very dry with paper towels 1 tablespoon very cold butter, cubed Lime wedges, for serving 1 jalapeño, halved, seeded and very thinly sliced, for serving 1 tablespoon chives or scallion greens, finely chopped, for serving Preparation Marinade In a medium bowl, combine: ...