Main Course (121)
Side Dish (23)
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables.
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne.
Tender root vegetables and fried fish make this garlicky stew a satisfying meal.
This spicy-sweet chicken stew gets a touch of tartness from fresh lime.
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.