While the traditional tabasco (or Frank’s red hot)-based buffalo sauce is good, I prefer what I consider a more interesting sauce. For this recipe, I opted for a tangy, sweet heat in the sauce with one of my favorite ingredients: sriracha. Combined with some other Asian flavors (ponzu–a citric soy sauce–and a dab of hoisin), you’ve got something just as easy to make and far more interesting than straight tabasco/cayenne pepper and vinegar (my two inspirations here).

As for the wings themselves, to me, if you’re making

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Don’t let the simplicity in preparing this dish fool you–the flavor is fantastic and it would fare well if you’re cooking for guests. The chicken is simple–nicely browned, tender on the inside–and the sauce has a rich tang, accentuated by the anisey, spicy notes you get from tarragon (a great foil to completing this sauce). Heck, I could enjoy the sauce straight and could definitely see using it in pasta dishes (if thinned out with a bit of stock). There’s a mix of smooth dijon and the gritty texture you get from coarsely stone ground mustard (which I also

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While this Punjab curry is strongly spiced, like its chicken counterpart, the richness of the dish counteracts the heat a good bit, making it a good candidate even for those who might be timid around Indian cuisine. There’s a classically spiced backbone with notes of ginger, cardamom, cinnamon, and cloves, and yet the slowly simmered lentils combined with the generous cream/butter combo yields a final product that has an almost contradictory sumptuous, smooth, almost velvety mouthfeel. I don’t tend to call many an Indian dish

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This dish isn’t a quicky–like any other stew, it requires slow cooking and a tough protein that will stand up well to slow cooking. Just like how you wouldn’t make a beef stew from filet mignon (and if you do, please don’t tell me), coq au vin should not be made from an everyday, tender chicken. You want a tough bird that will release a ton of flavor (which is what will give the sauce an incredible flavor) and maintain its form after long periods of cooking, so this is why you would opt for something like a rooster or stewing hen if you have the option (plus, they’re typically cheaper–bonus!). Is it the end

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The lamb was indeed very tender. The resulting steaks had a crisp, buttery, exterior with a juicy and just-a-little-pink interior (random aside: why aren’t lamb steaks more common?!)–very tasty. The cranberry sauce I made to go with this was very similar in style to one I’ve made for the past few Thanksgivings. Aside from the usual sweet/tart thing you get

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I was very tempted to add a little more here and there to pump things up a bit, but resisted the urge and am glad for it. The ingredients make this sound simple in flavor, but it is really to the benefit of the final product–the sharp flavor of cumin cuts through the distinct, delightful lamb flavor, which all just sings in a mellow, but perfectly complementary sauce focused on tomato and olive (lamb and olive is a combo that always nails it for me). The sauce takes on the richness of the olives and a pleasant, meaty

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As I’ve discussed before, guanciale is a dry-aged, cured pork jowl that is mind-blowingly simple to do at home (and probably easier to do yourself compared to finding it stocked in any grocery stores). The stuff packs a punch and delivers a concentrated, rich, porky flavor that is not something you

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The sauce reminded me a bit of a hearty squash soup I had made last season. It had sweet, smoky, spicy notes that warm you from the inside in the way that you just crave during the autumn months with touches of thyme and anisey flavors. The lasagna treatment for this sauce worked wonderfully and didn’t let me down in the comfort food department. The gooey,

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This is a simple meal to prepare, and its really big on flavor. The brats are parboiled in a mixture of beer, shallots, and spices (think the sweet but savory, clean flavors of juniper and caraway) before they get crisped up with the smoky flavor of the grill, leaving the beer mixture to reduce to a thick sauce. These are served alongside some tender,

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The pork chops were massaged with a simple spice rub and kissed with that distinctly smoky flavor you can only get from the grill. While those cooked, I prepared the cream sauce in the style of

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