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\n \n![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/6769a4f21954c08fa4b89427\/1:1\/w_320%2Cc_limit\/20241101_BA_0225PANTRY_Spicy-Salmon-Hand-Rolls-_0163s.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n<\/div>\n \nPhotograph by Scott Semler, food styling by Michelle Gatton, prop styling by Erica Lutz<\/p>\n
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Recipes Spicy Salmon Hand Rolls<\/span><\/h2>\n
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\n\nIf you\u2019re new to gochugaru<\/a>, Korean red chile flakes, we suggest heading to your nearest Asian market to get some. Then make this spicy recipe, which is a good way to discover how deliciously fruity, sweet, and smoky gochugaru can be. (Seriously, prepare to be forever changed.)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser<\/p>\n
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Recipes Spicy Kimchi Sujebi<\/span><\/h2>\n
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\n\nMaking your own noodles<\/a> doesn\u2019t need to be arduous. Sujebi<\/a> is a great one for beginners since the dough is torn, not painstakingly shaped, and it gets tossed into bubbling broth to cook.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhoto by Jeremy Leibman<\/p>\n
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Recipes Nashville-Style Hot Chicken<\/span><\/h2>\n
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\n\nYou don\u2019t need a fryer to make hot chicken. You don\u2019t even need to break down the bird if you don\u2019t want to; ask your butcher to cut it into 10 parts: 2 drumsticks, 2 thighs, and 2 wings, and 2 chicken breasts that have been halved into equal portions.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhoto by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie<\/p>\n
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Recipes Spicy Tomato Feta Pasta<\/span><\/h2>\n
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\n\nRemember the baked feta pasta that went viral on TikTok back in 2022? We thought it was missing something, and that something was heat. So, we added Calabrian chile paste<\/a>, which melts right into the dish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhotograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness<\/p>\n
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Recipes Kung Pao Tempeh<\/span><\/h2>\n
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\n\nThis plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh Fresno chiles. The sticky-spicy-sweet-savory sauce is, thankfully, just the same.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio<\/p>\n
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Recipes Burnt Masala Wings<\/span><\/h2>\n
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\n\nWith three types of chiles (\u00e1rbol in the spice mix, serrano in the marinade, and sriracha in the glaze), these roasted wings pack in the heat. Feel free to skip the oven and head outside to the grill instead.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhotograph by Andre Rucker, food styling by Emilie Fosnocht<\/p>\n
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Recipes Quick-and-Spicy Cocoa Shrimp<\/span><\/h2>\n
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\n\nTossing shrimp right into the mole-inspired sauce means they get cooked gently\u2014and that<\/em> means a super-tender texture. Serve it with tostadas, cilantro, and lime wedges.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie Myers<\/p>\n
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Recipes Slicked and Spicy Lamb Noodles<\/span><\/h2>\n
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\n\nThe heat in this weeknight pasta<\/a> recipe comes from crushed red pepper flakes, which bloom in hot oil with cumin seeds and smoked paprika.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhoto by Chelsie Craig, food styling by Kat Boytsova<\/p>\n
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Recipes Tteokbokki<\/span><\/h2>\n
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\n\nAlso spelled ddukbokki or topokki, this spicy dish is a supremely satisfying (and comforting) Korean street food made in home kitchens and street market stalls alike.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Shawn Michael Jones, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca<\/p>\n
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Recipes Hot-and-Sour Fruit Salad<\/span><\/h2>\n
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\n\nUsing fresh chiles kicks up the heat in this fish-sauce-forward dressing. Muddle them with a mortar and pestle to release their heat and don\u2019t say we didn\u2019t warn you.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhoto by Chelsie Craig, Food Styling by Kate Buckens<\/p>\n
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Recipes Instant Pot Black Bean Soup<\/span><\/h2>\n
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\n\nWe\u2019d make this for the toppings alone\u2014sour cream, corn chips, cilantro, lime\u2014but earthy canned chipotle chiles in adobo sauce make such a good pairing for black beans, we certainly wouldn\u2019t want to leave them out.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser<\/p>\n
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Recipes Hot-Oil-Seared Biang Biang Noodles<\/span><\/h2>\n
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\n\nHow does a full \u00bc cup of hot pepper powder in your noodle sauce sound? Think you can handle it? If so, this spicy, sour, oil-slicked dish is sure to impress.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhotograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton<\/p>\n
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Recipes Chile-Cheese Cookies<\/span><\/h2>\n
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\n\nIs this the hottest item on this list? No. Is it hotter than any other cookie you\u2019ll eat this year? Probably. But make no mistake, it\u2019s still buttery and sweet too.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhoto by Chelsie Craig, food styling by Kat Boytsova<\/p>\n
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Recipes Spicy Coconut Grilled Chicken Thighs<\/span><\/h2>\n
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\n\nWelcome to your newest go-to summer marinade, featuring some sambal, brown sugar, and coconut milk to balance the heat, as well as lots of fresh ginger and lime juice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhoto by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski<\/p>\n
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Recipes Pickled Hot Chiles<\/span><\/h2>\n
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\n\n \nPhotograph by Travis Rainey, Food Styling by Liberty Fennell<\/p>\n
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Recipes Mapo Chili Mac<\/span><\/h2>\n
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\n\nTingly Sichuan mapo tofu<\/a> meets cozy Midwestern chili mac<\/a> in this one-pot dinner. Your taste buds won\u2019t totally understand what happened, but they\u2019ll be glad it did.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhotograph by Isa Zapata, Food Styling by Emilie Fosnocht<\/p>\n
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Recipes Spicy Salmon Roll Bowl<\/span><\/h2>\n
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\n\nThere are two layers of heat in this spicy recipe: chile-flecked shichimi togarashi<\/a>, a Japanese pepper blend, and an oil-based chile crisp such as Lao Gan Ma.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n
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\n\n \nPhotograph by Isa Zapata, Prop Styling by Sean Dooley, Food Styling Emilie Fosnocht<\/p>\n
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Recipes Extra-Saucy Baked Chicken Wings<\/span><\/h2>\n
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\n\nWhat\u2019s hot and red and full of molten butter? That\u2019s right: Buffalo sauce, which is only one of two sauces that come with these baked chicken wings.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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\n \nPhoto by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams<\/p>\n
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Recipes Spicy Shrimp Endive Spears<\/span><\/h2>\n
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