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The Cookstr Weekly: Spring Fever – Spicy Dishes that Turn up the Heat

April 22, 2015

Whether your method of choice is Sriracha, whole chiles, Tabasco, or just a little shake of dried red pepper, a hint of spice can add a lot to a dish. When paired with sweet, fresh, acidic, or umami flavors, spice keeps the balance in check.

There’s no need to be a hero – spice should be enjoyable, not a challenge. The recipes below vary widely in amounts and types of spice, so spice aficionados as well as the less enthusiastic can dig in.

Warmest regards, 

Kara Rota

Editorial Director
by Moosewood Collective

“Although at Moosewood we almost exclusively bake the fish we serve, in this recipe, we pan-fry it for a nice, crispy crust and because it’s quick and easy. It’s also good plain or with good old ketchup or tartar sauce.”

More Spicy Recipes from Cookstr

by Silvana Nardone

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.” 

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