This burger may electrify palates with notes of sweet, spicy and zingy flavors. "Burgers are a summer staple and there are so many ways to make them your own, including adding in zesty and dynamic ...

Aside from being incredibly tasty, flavorful and satisfying, these Thai-inspired shrimp tacos come together incredibly quickly and easily. They are simple enough to make for a nutritious weeknight ...

This grilled steak is bright, herbaceous and super spicy (so spicy it makes a tiger cry!). Thinly sliced flank steak is marinated with Thai red curry paste and seared, then slightly chilled and tossed ...

This bold and aromatic dish combines ground chicken, Thai basil, and spicy chilies in a savory sauce served over jasmine rice. It’s quick to prepare and packed with delicious flavors, making it ...

You know that moment when you crave bold, fiery flavors but don’t want to spend hours whisking together complex sauce recipes ...

Some folks always put the same condiment on their food, whatever is for dinner. You know the type—maybe you are the type: The ketchup-on-eggs people. The hot sauce-on-everything folks. Well, I like to ...

As hot sun scorches the Central Valley, the hot crops pour in. Tomatoes, eggplant and especially chiles of every shape and temperament. Piled high in bushel baskets, or tumbled onto a table at ...

If you have sweet potatoes, coconut milk, Thai red curry paste, brown sugar and butter (and salt), you have everything you need for this five-star side.

This post originally appeared on Food52. Deep within The Breakfast Book, in the glorious “Doughnuts and Fritters” chapter, there is this unimprovable recipe heading: “Dewey Buns are plump squares of ...

The pungent aroma gave no hint of heat, but the curry’s spice came on strong, like an uncontrolled fire through brittle brush. It started as a thick liquid spooned onto my tongue that tingled its way ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. This is an excerpt from Eater’s debut cookbook that brings some side dish ...