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Spicy recipes

Chilies used with intention, not as decoration. From quiet warmth to full firefighter-dinner territory — the heat always serves the dish.

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Thai Spicy Beef Salad with beef, lime and mint — Thailand recipe

🇹🇭ThailandMedium

Salads

Thai Spicy Beef Salad

Thai spicy beef salad, yam nuea (ยำเนื้อ) in Thai, is thin slices of seared steak tossed while still warm with red onion, cucumber, cherry tomatoes, mint and cilantro in a lime, fish sauce and chili dressing. You sear the beef, rest it, slice it and dress it in about half an hour. Serve it on lettuce leaves or with jasmine rice.

30 min250 kcal2 serves

🌶️Spicy⚡Quick🌾Gluten-free

Thai-Style Salmon with salmon, lime and garlic — Thailand recipe

🇹🇭ThailandMedium

Fish and Seafood Dishes

Thai-Style Salmon

Pan-seared salmon with a fragrant ginger-lime marinade and a glossy soy-honey glaze inspired by Thai flavors. The sweet-sour sauce enhances the richness of the fish without overpowering it.

40 min300 kcal4 serves

🌶️Spicy💪High protein🥑Keto

Tkemali with sour plums, fresh cilantro and fresh dill — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Tkemali

A Georgian sour plum sauce, the country's answer to ketchup: plums simmered soft, sieved smooth, and seasoned with garlic, chili, cilantro, dill, and mint. Tart and herbal, it is served with grilled meat, chicken, and potatoes.

40 min35 kcal12 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Tofu Pad Thai with rice noodles, tofu and tamarind paste — Thailand recipe

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Tofu Pad Thai

Flat rice noodles stir-fried with pressed tofu, bean sprouts, and spring onions in a tamarind-fish sauce-palm sugar sauce, finished with crushed peanuts and lime. This is a vegetarian adaptation of the classic Thai street dish — not a compromise version, but a version that works because the sauce, technique, and noodle handling are treated correctly. The tamarind is non-negotiable. The wok needs to be genuinely hot. The tofu needs to be dry before it hits the pan. Get those three things right and the rest follows.

35 min480 kcal2 serves

🌿Vegetarian🌶️Spicy

Tom Kha Gai with chicken, coconut milk and galangal — Thailand recipe

🇹🇭ThailandMedium

Soups

Tom Kha Gai

Thailand's creamy coconut chicken soup: chicken poached in coconut milk infused with galangal, lemongrass, and kaffir lime leaf, then balanced with fish sauce and a squeeze of lime. It's the mellow, fragrant cousin of tom yum — rich rather than sharp — and its whole character comes from galangal, not ginger.

35 min320 kcal4 serves

🌾Gluten-free🌶️Spicy

Tom Yum Goong (Thai Hot and Sour Shrimp Soup) with shrimp, mushrooms and tomato — Thailand recipe

🇹🇭ThailandMedium

Soups

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Tom Yum Goong (ต้มยำกุ้ง) is Thailand's most internationally recognised dish — a clear, fiercely aromatic hot-and-sour soup built on the 'tom yum trinity': lemongrass, galangal, and makrut lime leaves. The broth is simultaneously hot (from Thai bird's eye chillies), sour (fresh lime juice added off the heat), salty (fish sauce), and fragrant (the three herbs). Shrimp heads and shells, simmered first, create a naturally rich stock with a coral-orange color. Two versions exist: the clear broth (nam sai, น้ำใส) — the original — and the creamier version with evaporated milk or coconut milk (nam khon, น้ำข้น). Both are served in the same bowls of jasmine rice across Thailand, from roadside stalls to five-star restaurants.

30 min180 kcal4 serves

⚡Quick🌾Gluten-free🌶️Spicy

Tteokbokki (Korean Spicy Rice Cakes) with garaetteok, gochujang and fish cake — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Tteokbokki (Korean Spicy Rice Cakes)

Korea's most iconic street food: thick cylindrical rice cakes (garaetteok) simmered in a fiery, sweet-glossy gochujang sauce until soft and bouncy, with fish cake sheets and boiled eggs absorbing the sauce alongside. The sauce coats every piece in a deep red lacquer. Sold from street carts (pojangmacha) all over Korea, especially around school exits in the afternoon. The modern gochujang version was born in post-Korean War Sindang-dong, Seoul, when vendors replaced expensive royal court ingredients with affordable fermented chilli paste. The sauce must be sweet as well as hot — that balance is what makes it addictive. Best eaten immediately while the rice cakes are at peak chewiness.

30 min390 kcal4 serves

⚡Quick🌶️Spicy

Turkish Pasta (Yalanci Manti) with short pasta, ground beef and Greek yogurt — Turkey recipe

🇹🇷TurkeyMedium

Cereal and Pasta Dishes

Turkish Pasta (Yalanci Manti)

Turkish pasta is short pasta under garlic yogurt, browned ground beef and paprika butter. In Turkey it is called yalanci manti, fake manti: the two sauces of the manti dumplings without the hours of folding. Thirty minutes from pot to bowl.

30 min620 kcal4 serves

💪High protein⚡Quick🌶️Spicy

Vegan Cheesecake with cashews, coconut cream and lemon juice — USA recipe

🇺🇸USAMedium

Sweet Dishes

Vegan Cheesecake

A no-bake cheesecake built on a date-and-nut base, filled with blended cashews, lemon, vanilla, and coconut cream, then set in the freezer until firm. The texture is rich and silky — somewhere between a classic New York cheesecake and a frozen cream dessert. The tang from the lemon juice is what makes it taste like a cheesecake rather than just a sweet cashew cream. This recipe requires a high-speed blender and patience: soaked cashews and several hours of chilling. In exchange, it produces something that looks and tastes considerably more impressive than its ingredient list suggests.

30 min390 kcal10 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vegan Chili with kidney beans, black beans and chipotle — USA recipe

🇺🇸USAAdvanced

Soups

Vegan Chili

Three kinds of beans and a rich, dark, smoky tomato-based sauce built on chipotle peppers, bloomed spices, and a small amount of cocoa powder. This is the version of vegan chili that wins cook-offs. The cocoa sounds unusual until you taste what it does — it deepens the existing flavors without adding any sweetness or chocolate flavor, the same way it works in a mole. The chipotle gives smoke. The long simmer gives body. A splash of apple cider vinegar at the end lifts everything. Make it the day before if you can.

55 min390 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Vichyssoise (Cold Leek and Potato Cream Soup) with leeks, potatoes and heavy cream — France recipe

🇫🇷FranceMedium

Soups

Vichyssoise (Cold Leek and Potato Cream Soup)

Vichyssoise is a cold, velvety cream soup of leeks, potatoes, and cream, served ice-cold and garnished with chopped chives. It is essentially a chilled, cream-enriched version of the French classic potage parmentier (leek and potato soup). The paradox of its origin: despite the French name and French roots, the cold version was created in America. Vichyssoise was invented in 1917 by French chef Louis Diat for the guests of the Ritz-Carlton in New York. Diat drew on the leek and potato soup his mother and grandmother had made near the town of Vichy, a spa town in central France; as a boy he and his brother would cool the hot soup with cold milk. Building a summer menu, he recreated that memory, enriched it with cream, served it ice-cold, and named it creme vichyssoise glacee. It became his most famous dish, mentioned even in his 1957 New York Times obituary, and was Julia Child's favorite soup. Two things define quality: a pale, ivory color and a silky texture. The leeks are sweated, never browned, so the soup stays cream-white; only the white and pale-green parts are used; starchy potatoes give creaminess without any flour; and the soup is puréed until silky, classically passed through a fine sieve. Because cold dulls the palate, vichyssoise must be seasoned boldly. Serve it well chilled after at least four hours in the fridge, with chives on top. About 45 minutes of active work, then chilling.

45 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Wasabi Peas with peas, wasabi and tahini — Japan recipe

🇯🇵JapanAdvanced

Appetizers and Sandwiches

Wasabi Peas

Crunchy slow-roasted peas coated in a sharp wasabi glaze — one of Japan's most addictive snacks. Long oven time gives them their signature crunch. Impossible to stop at one.

375 min180 kcal8 serves

🌿Vegetarian🌶️Spicy🌾Gluten-free

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