1,797 block recipes

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

Spicy cranberry jalapeno sauce simmered with brown sugar, apple cider vinegar, and fresh cilantro. A sweet-hot condiment that wakes up turkey, pork, or a block of cream cheese.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.

Your basic hummus. Try adding a handful of black beans, spinach, or other "flavors" and spice to create your own unique taste!

Urad dal ki roti folds spiced black gram lentils right into the dough, then pan-fries into hearty North Indian flatbread studded with green chilies, onion and tangy pomegranate seeds.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Peach iced tea made with brewed black tea and peach syrup. A simple three-ingredient summer drink you can sweeten to taste or make sugar-free with a substitute.