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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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Bang Bang Shrimp with shrimp, panko and mayonnaise — USA recipe

🇺🇸USAAdvanced

Fish and Seafood Dishes

Bang Bang Shrimp

Crunchy panko-coated shrimp under a creamy, spicy sauce of mayonnaise, sweet chili and sriracha, a popular American appetizer. This version is cooked in the air fryer with a fraction of the usual oil: 8 minutes per batch for a shatteringly crisp coating, then the sauce goes on right before serving. With breading and two batches it takes about 30 minutes.

30 min320 kcal4 serves

⚡Quick💪High protein🌶️Spicy

Bang-Bang Chicken Salad with chicken, cucumber and peanut butter — China recipe

🇨🇳ChinaMedium

Salads

Bang-Bang Chicken Salad

A popular Chinese-inspired salad of shredded poached chicken with cucumber and green onion, dressed in a creamy, sweet-spicy bang-bang peanut sauce. Silky chicken, crunchy vegetables, and a bold sauce — simple to make and impossible to stop eating.

30 min240 kcal2 serves

🌶️Spicy⚡Quick🥑Keto

Bánh Mì with pork, baguette and daikon — Vietnam recipe

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Mì

Bánh mì (banh mi, bánh mỳ, バインミー, 越南法包) is a Vietnamese sandwich: a crisp baguette filled with fried pork, quick-pickled carrot and daikon (đồ chua), cucumber, cilantro and chili sauce. The pork is sliced thin and marinated with lemongrass and shallot, as for thịt nướng (grilled pork), then seared in a hot pan instead of over charcoal. Active work takes about 35 minutes, and the pickles stand for 30 minutes while you prepare the pork.

35 min640 kcal2 serves

💪High protein🌶️Spicy

Bánh Xèo (Vietnamese Sizzling Crêpes) with rice flour, turmeric and coconut milk — Vietnam recipe

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Xèo (Vietnamese Sizzling Crêpes)

Golden turmeric crêpes fried until shatteringly crisp, filled with pork belly, shrimp, mung bean, and bean sprouts — then folded and eaten wrapped in lettuce with mint and cilantro, dipped in nước chấm. The name means 'sizzling cake': the xèo is the sound the rice flour batter makes the instant it hits the smoking-hot oil. Without that sound, the pan is not hot enough. Getting the crêpe genuinely crisp rather than soft and chewy requires three things: a thin batter, very hot oil, and patience — the crêpe needs 4 to 5 minutes undisturbed before it is ready to fold.

50 min380 kcal4 serves

🌶️Spicy🌾Gluten-free

Bazhe with walnuts, blue fenugreek and ground coriander — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Bazhe

A cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables.

15 min130 kcal10 serves

🌱Vegan🌾Gluten-free⚡Quick

BBQ Baby Back Ribs (2-2-1 Method) with baby back ribs, brown sugar and smoked paprika — USA recipe

🇺🇸USAAdvanced

Meat Dishes

BBQ Baby Back Ribs (2-2-1 Method)

Baby back ribs are the most tender and lean rack cut in American barbecue — they come from where the pork loin meets the spine, producing shorter, curved bones with a generous layer of back loin meat. The 2-2-1 method — a modification of the classic 3-2-1 for the smaller baby back rack — divides the cook into three stages: 2 hours of open smoking to build bark and absorb smoke, 2 hours wrapped tightly in foil with butter, honey, and apple juice to braise the collagen into gelatin until the meat pulls cleanly from the bone, and 1 final hour unwrapped to set the BBQ sauce glaze into a lacquered, sticky finish. Temperature is 225°F (107°C) throughout. The result is ribs where the meat pulls cleanly from the bone with a gentle tug, carrying a deep smoke ring, complex bark, and the sweet-savory caramelized BBQ glaze. The rubbed racks rest for 30 minutes before cooking (or overnight in the fridge); that wait is not counted in the cooking time.

320 min730 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

BBQ Pulled Pork with pork shoulder, apple cider vinegar and BBQ sauce — USA recipe

🇺🇸USAAdvanced

Meat Dishes

BBQ Pulled Pork

Southern-style slow-roasted pork shoulder, rubbed with a smoky spice blend and cooked low and slow until it falls apart into tender, juicy strands. Served on brioche buns with homemade coleslaw. Count on about 30 minutes of hands-on work and 4–5 hours in the oven; the rub needs an overnight rest in the fridge, and the meat an hour at room temperature before roasting and 30 minutes under foil after.

300 min650 kcal8 serves

🌶️Spicy💪High protein

Beef Rendang with beef, coconut milk and lemongrass — Indonesia recipe

🇮🇩IndonesiaAdvanced

Meat Dishes

Beef Rendang

Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.

150 min380 kcal5 serves

🌶️Spicy🌾Gluten-free💪High protein

Bibim Guksu (Korean Spicy Cold Noodles) with somyeon or thin wheat noodles, gochujang and kimchi — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

Bibimbap (Korean Mixed Rice Bowl) with short grain white rice, beef and gochujang — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom. The best-known regional version comes from Jeonju, in the south-west of South Korea, where it is made with soybean sprouts and often topped with raw beef.

60 min810 kcal4 serves

🌶️Spicy💪High protein

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef-and-cheese taco version, quesabirria, was born in Tijuana and spread across the United States in the late 2010s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Plan on about 1.5 hours of active work and 3 to 3.5 hours in the oven. Serves 6 with 16 tacos and consommé to dip.

285 min1070 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Black Bean Burger with black beans, rolled oats and flaxseed — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Black Bean Burger

Black beans mashed to a chunky paste, mixed with sautéed onion and garlic, smoked paprika, cumin, chipotle, oats, and a flax egg, then shaped into patties, chilled until firm, and pan-fried until dark and crisp on the outside. The key textures in a good black bean burger: a proper crust on the outside, and enough whole or partially mashed beans inside to give it a real bite rather than a uniform paste. Two things that determine success: dry the beans before mashing, and don't skip the resting time in the fridge.

45 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

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