spicy

After making a simple yet delicious roast chicken, I had a ton of leftovers. Rather than just eat chicken salad for a couple days, I perused my cookbooks for something new to try. While looking through Tyler Florence's Eat This Book: Cooking With Global Fresh Flavors, I found the perfect recipe for a spicy chicken broth. It's served over cooked shredded chicken and accompanied by sliced avocado, just-fried tortillas, and cilantro. The broth is pretty spicy, so if you need to cut the heat, add a dollop of sour cream or crème fraiche. This exceptionally fresh-flavored soup is easy to throw together for a cool Autumn night. Ready to heat up your kitchen? Keep reading for the recipe.

Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.

Traditionally, the classic Vietnamese sandwich that's known as banh mi has a pork filling. However, this clever update ditches the meat and replaces it with tofu, meaning the sandwich is vegetarian friendly. It's packed with tons of veggies and flavored with hot and soy sauces. It's a well-seasoned and provocative meal that's perfect for a night when you're on the go. It also doubles as a hearty lunch. Get the uncomplicated recipe when you read more

Lately I don't know what's gotten into me, but I simply can't get enough shrimp. I crave the succulent pink shellfish constantly. To feed a recent hunger for spicy, finger-licking-good shrimp, I made this amazing fra diavolo recipe.

Fra diavolo usually refers to a red-pepper-flaked tomato sauce with origins in the Italian-American kitchen. It can be used to season pasta or seafood. When making this scrumptious dish it's important to have your mise en place. The shrimp and sauce come together quickly, so there isn't much time to chop herbs in between the steps.

A wonderfully fragrant aroma fills the kitchen and the result is shrimp that is juicy, savory, and spicy. Serve it with something that will soak up the flavorful sauce: bread, pasta, rice, or as I did, couscous. I promise you won't be disappointed in the recipe — get it now.

If you love spicy food and you love shrimp, you have to give this recipe a try! Made with four habanero chiles, it's the real deal and so tasty you'll be licking your fingers clean. While I thought the combination of chiles, thyme, allspice, and green onions seemed a bit unusual, the resulting shrimp is perfectly seasoned and addictively good. It's an exotic application that makes for a great appetizer or with rice, a scrumptious entree. Take care when handling the chiles. Once sliced, I used tongs to move them from the cutting board to the pot. Be sure to serve with a cold drink, like an icy beer or strawberry ginger caipirosca; you'll need it to wash down the heat. Check out the recipe now.

After overindulging on pub favorites and loads of beer, tonight keep things light and healthy with a vegetarian meal that's full of crunchy veggies. The spicy tofu is seasoned and seared with a sauce made from sesame oil and soy sauce. The mixture sits on a bed of brown rice, baby greens, shredded carrots, sliced cucumbers, and creamy avocado. A sprinkling of toasted sesame seeds is the finishing touch that gives this salad an exotic flair.

Pack up the leftovers and enjoy for lunch tomorrow. Get the recipe when you read more

One of my favorite dishes of all time is a simple Spanish tapa known as gambas al ajillo, or garlic shrimp. It's served all over Spain and consists of sizzling shrimp in a fragrant and slightly spicy olive oil and garlic sauce. When I came across this recipe for pasta with garlic shrimp, I knew I had to give it a try. With the addition of white wine creating an excellent sauce, the recipe turns the classic shrimp appetizer into a main course. Definitely plan on serving it with plenty of crusty bread for dipping! To check out the technique, read more