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I can’t begin to quantify the sheer number of new ingredients and splendidly unexpected flavors that my friends in the Nguyen family introduced me to many years ago, but it is their barbecues that really hold a special place in my heart. Besides falling in love with the delicate, fragrant aroma of lemongrass, I couldn’t help but feel welcomed by their astounding hospitality

Get the defibrillator ready; you might have a heart attack. If the calories and fat don’t get you, the unbelievable explosion of flavor will. It’s worth it, though. Trust me, I’m a doctor. In fact, my Hippocratic oath requires me to tell you that any leftover Sriracha–blue cheese spread makes an excellent dip for sweet potato fries. now take this prescription to your local grocery store to be filled immediately!

Despite the seemingly Indian name and ingredients, Chicken Tikka Masala is a decidedly British dish. While cooking spiced chicken in a traditional Indian tandoor oven is certainly nothing new, the British made it more to their liking by serving it in a rich, creamy tomato gravy, perfect to mop up with pieces of naan or pita bread. Its popularity soared, eventually leading Britain’s former foreign secretary Robin Cook to declare, “Chicken Tikka Masala is now Britain’s true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.” Well then, they shouldn’t mind if I throw in a bit of Sriracha. . . .

Cold meat, a gentle touch, and wet hands are the secrets to successfully shaping these kebabs. There are a few ingredients that may seem a bit peculiar, but I assure you they’ll make sense once you take a bite. The pistachios add a welcome touch of crunch, and sumac—a tart, slightly astringent spice available at any Middle Eastern market—lends the perfect bright boost of flavor. Serve with rice pilaf, pita bread, and Sriracha Tzatziki (page 23).

Sorry, guys—no “In a Pinch” quick fix here. If you want proper pulled pork, you gotta give it the time it needs. An overnight brine bath helps keep it moist through the long, slow, 12-hour journey to porcine perfection. Serve the pulled pork on hamburger buns, drizzled with your favorite barbecue sauce or more Sriracha, if you feel so inclined.

Loosely translated as “Devilish Shrimp,” this dish packs a good punch. My friend Rene’s mom cooked this for me several years ago. I soon became hooked and started re-creating my own version at home, incorporating Sriracha. The dried chiles don’t have a substitute perse, and should be sought out, as they contribute the unique smoky/fruity/spicy combo that makes this plate divine. They are available online or at any Latino market.

Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.

Working with a superhot pan is key to getting a nice crust on the outside of your fish without overcooking the inside. A quick sear on each side leaves the interior quite rare, so make sure you are working with only the freshest sushi-grade tuna.

Fried rice was a breakfast staple at my friend Phi Nguyen’s house, one that I gladly devoured every chance I had. His mom is an amazing cook, and it was in her kitchen that I first discovered the joy of Sriracha. Though cleverly disguised as nothing more than a simple serving of fried rice with a few red dots flecking the surface, this dish is a feat of culinary mastery that opened my eyes to a bold new world of flavor.

Ready to think outside the box? While it may take a touch more time than its boxed counterpart, this creamy casserole is exponentially better than anything off the grocery shelves. The light crunch of the panko bread crumbs set against the thick, gooey underbelly of cheese-laden pasta makes for a most decadent taste and texture experience. Feel free to experiment, trading out some of the Cheddar for Gruyère or a smoked Gouda, if you so desire.

Several years ago, I took a culinary tour of Oaxaca, Mexico, run by my dear friend nancy Zaslavsky. While I knew I was in for some great food, I don’t think anything could have prepared me for the incredible marriage of flavors I found one morning in a bubbling hot cauldron of chilaquiles. I’ve used the memory of that momentous meal as inspiration for a Sriracha-tinged version that may not classify as traditional per se, but you know damn well it’s going to be delicious!.

A frittata is a thick Italian-style omelet that is chock-full of goodies; think of it as a quiche without a crust. Rather than cooking up a large version and cutting it into wedges as is often done, I prefer to make individual frittatas in a muffin pan. It cooks a bit faster, makes a great presentation, and couldn’t be easier to serve to your guests.

These little breakfast treats really put their ready-made store-bought counterparts to shame, and they couldn’t be easier to make. If you are watching your waistline or just aren’t partial to pork, ground chicken or turkey can certainly be used in its place. But with those leaner meats, exercise extra caution to avoid overcooking the patties and drying them out.

This popular Thai soup, known in its native tongue as tom kha gai, uses some choice ingredients that may be a little difficult to find, but I’ve listed substitutes for them in case there isn’t a specialty Asian market in your neck of the woods.

Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread (page 78).

Lentil soup was one of my grandfather’s favorites, and my “five-alarm” version of it certainly pays homage to his dedicated service as a firefighter. Just when the heat of the Sriracha feels like it might engulf your palate, the finishing dollop of sour cream really helps tame the flames

The inherent sweetness of corn works so unbelievably well with the smoky undertones imparted by roasting it over a direct flame, you’ll be craving a hot soup even on the warmest of days.

While I was playing around with salad ideas in my head, my good buddy Elliot happened to email me asking if I’d make him a grilled-vegetable salad with a Sriracha vinaigrette. He’d been gallivanting about our local farmers’ market and forwarded to me a list of produce that had looked appealing that day. We gave it a go not long after, and I hope you do, too.

Once you’ve made these for friends or family, plan on making them regularly. Even without a football game on TV, somebody will always have a craving for these and won’t let up until you make them again. Serve alongside celery and carrot sticks with blue cheese or ranch dressing for dipping. If you need even more heat, serve with a side of SriRANCHa dressing (page 20).

The filling for these crêpes is made with mirin, a Japanese cooking wine made from sweet brown rice. You can find it at health food stores, Asian food stores, and possibly your local supermarket. This is a fabulous vegan dish, ideal for brunch.