I love hummus, but ever since I had the justifiably famous spicy version at Sahadi’s, a Middle Eastern specialty foods shop in Brooklyn, I’m not satisfied with the tame stuff anymore. This is not their recipe, but it wasn’t hard to add a little fire to my favorite one, which uses more water than you might think, resulting in a particularly silky hummus. Eat some immediately, of course, with crackers or bread or whatever suits your fancy, but make sure to save some for Eggplant and Spicy Hummus Flatbread (page 115), and refrigerate the rest for up to 2 weeks, during which time you can use it as a sandwich spread or even thin it out with vinegar to make a salad dressing. A shortcut, obviously, is to add the pepper-infused olive oil to your favorite store-bought hummus.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.