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Make It Spicy

More than 50 Recipes that Pack a Punch

Published by Weldon Owen
Distributed by Simon & Schuster



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About The Book

How hot is too hot? For some people, just a thin slice of serrano chile is enough to make them reach for a glass of water. Others are pouring on the hot sauce before the first bite. With over 50 easy-to-follow recipes from around the world, all with customizable heat levels and expert tips, Make it SPICY is your foolproof guide to spicy cooking.

These days, chiles and spices are found in almost every cuisine in the world, and with good reason: They add flavor, nuance, and, of course, heat and spiciness to foods. But more than that, they add depth and character like no other ingredients can. Whatever your desired heat preference, chiles and all their heat-toting brethren, like wasabi and mustard, are a great way to add flavor to meals. Your weeknight meals will become instantly easier when you switch from long marinating times to the instant flavor of spicy ingredients.

Mild: Ease into the heat with two-chile deviled eggs, nachos with two cheeses, whole snapper with creole spices, red curry beef with Thai spices or mashed potatoes with wasabi and green onion.

Hot: Take things up a notch with jalapeño poppers, Vietnamese spring rolls, red chilaquiles with scrambled eggs, shakshouka, wasabi scallops, short ribs with ancho chile sauce.

Fiery: Feeling fearless? Try the spicy crab salad, grilled eggplant with spicy chile sauce, jerk chicken, kimchi fried rice or a rack of lamb with harissa crust.

No matter how high you turn up the heat in your cooking, you’ll enjoy these family-friendly recipes and more in Make it SPICY.


Kimchi Fried Rice

3 slices bacon, cut into 1⁄2-inch (12-mm) pieces, or 3 tbsp oil
2 large eggs, lightly beaten
Kosher salt
2 green onions, sliced on the diagonal
1⁄2–1 red Fresno or jalapeño chile, halved lengthwise and sliced crosswise
1⁄4 cup (11⁄4 oz/40 g) frozen English peas
1 cup (5 oz/155 g) chopped kimchi
1 cup (5 oz/155 g) chilled day-old cooked rice
1 tbsp soy sauce
Sriracha sauce or chile oil
*Serves 2.
1 Heat a wok or large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tbsp of the fat (or add 1 tbsp oil if not using bacon) and reserve the remaining fat.

2 Return the pan to medium-high heat and swirl the pan to coat it evenly with the fat. Add the eggs, sprinkle with 1⁄4 tsp salt, and again swirl the pan to spread the eggs evenly into an omelet. Cook, without stirring, until nearly firm but not brown on the edges, about 4 minutes. Using a heat-resistant spatula, fold the omelet into thirds or roll up and transfer to a plate; set aside.

3 Raise the heat to high, add another 1 tbsp fat to the pan, and swirl to coat. Add half of the green onions, the chile, peas, and kimchi and cook, stirring occasionally, until heated through. Add the rice and continue to cook, stirring often, until the mixture starts to brown, about 5 minutes. If the rice starts to stick, make a well in the center of the pan, add a little more fat, and when hot, continue to stir and cook the mixture. Thinly slice the omelet and add to the pan along with the reserved bacon and the soy sauce. Stir and toss to combine.

4 Sprinkle with the remaining green onions and serve right away. Pass Sriracha sauce at the table.

About The Author

A graduate of Schoolcraft Culinary College, Amy worked as a pastry chef for almost a decade at some of the best restaurants in the country including Tribute, just outside Detroit; Mako in Beverly Hills; and Boulevard in San Francisco. She was the recipe editor at Sunset magazine, where she developed original recipes, wrote food-related stories, and contributed to Sunset’s cookbooks. Amy won a James Beard award in 2009 for her work on Sunset’s One-Block Diet blog and a Telly award in 2012 for a cooking video "The Fastest Way to Peel a Peach."

Product Details

  • Publisher: Weldon Owen (November 3, 2015)
  • Length: 96 pages
  • ISBN13: 9781616289256

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