Aïoli
A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic
Sauce Savory
Discover · chili + quick + spicy
204 recipes
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Course & method
Ingredients
Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
Sides
Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics
Indian
Bang Bang Sauce
A no-cook three-ingredient sauce
Snacks
Bánh Mì
A good bánh mì is mostly assembly
Snacks
Beef Nasi Goreng
Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…
Indonesian
Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
Indonesian
Berbere
Berbere is the cornerstone of Ethiopian cuisine, a powerfully hot and complex spice blend that's both a condiment and a cooking base
Spices
Blackened Chicken
The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on…
Cajun
Blood Orange Sorbet
Blood orange sorbet is the late-winter palate cleanser that earns its place at the end of a heavy meal, a jewel-bright…
Desserts
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Boondi Raita
Plain yogurt whisks with a little water (or milk) to a smooth pourable raita texture
Sides
Buffalo Sauce
Butter melts gently in a saucepan; cayenne hot sauce goes in and stirs to a glossy emulsion
Sauce Spicy
Burmese Tea-Leaf Snack Mix
The older, more ceremonial form of lahpet, the version that predates the salad
Snacks
Cabbage Foogath
Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…
Sides
Cabbage Thoran
Cabbage is finely shredded into ribbons
Sides