Chili sauce and paste

Criticism of celebrity chef David Chang erupted after The Guardian reported that Chang’s food empire, which makes Momofuku Chili Crunch ... Show more   www.nbcnews.com/news/asian-america/momofuku-chili-crunch-controversy-original-spicy-oil-rcna147284

Avocado Egg Salad takes everything you love about egg salad and adds healthy avocado. Made flavorful with red onion, lemon juice, and a little hot sauce ... Show more

Conan O'Brien's 'Hot Ones' interview is 25 minutes of controlled chaos that has to rank among the craziest — and best — episodes to date. ew.com/conan-o-brien-hot-ones-comedic-masterpiece-8630472

"Very easy, very tasty." These spicy sesame noodles can be ready in just 30 minutes. cooking.nytimes.com/recipes/1020732-spicy-sesame-noodles-with-chicken-and-peanuts

Chicken adobo, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar ... Show more   cooking.nytimes.com/recipes/1019927-cauliflower-adobo

Dried chiles add depth, richness, and a soulful spark to cuisines worldwide. Here we hone in on five common varieties that are used primarily in Mexican and ... Show more   www.americastestkitchen.com/recipes/8677-flank-steak-in-adobo

Subway, the sandwich chain, is returning its honey oat bread and creamy sriracha sauce to its menus. The company, which has headquarters in Shelton, Conn. ... Show more   #subway   #honeyoat   #sandwich   #missvickies   #bajachipotle   #chips   #sriracha   #foodnews   #nrn

Subway returns honey oat bread, sriracha sauce to menu. Sandwich restaurant chain also is adding a Baja Chipotle chip flavor www.nrn.com/quick-service/subway-returns-honey-oat-bread-sriracha-sauce-menu

Cream trousers are not for those who like to eat soup or have sriracha on everything, but they are damn chic. Head to the bio link for our edit of the best ... Show more

It was the best of times; it was the worst of times. The divergent fates of two rival condiment businesses — the best of times for McIlhenny Company ... Show more   sloanreview.mit.edu/article/a-tale-of-two-hot-sauces-spicing-up-diversification/

It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands. Whether consumed in Manila's heat or on ... Show more   cooking.nytimes.com/recipes/1013419-chicken-adobo

This fluffy cornmeal bake is like a cross between cornbread and a soufflé, plus you can mix in whatever you want. GET THE RECIPE: www.foodandwine.com/puffy-spoonbread-with-corn-crab-roasted-red-peppers-7110385

Serve these fall-apart-tender, caramelized Sweetened Condensed Milk Carnitas on their own, or sandwiched between fluffy buns with salsa verde.

Take a peek inside @radhidevlukia’s well-balanced fridge! The plant-based chef, author and trained dietician is giving us the scoop on her favorite groceries ... Show more

These Spicy Wontons With Chile Oil are exactly as good as they look. Maybe even better? Get the recipe: cooking.nytimes.com/recipes/1022104-spicy-won-tons-with-chile-oil

Ever thought of adding Sriracha to these dishes?bityl.co/P2fE

For this recipe, the traditional 7-layer dip has been revisited so that each layer is good enough to eat on its own, but isn’t so much effort that the whole ... Show more   cooking.nytimes.com/recipes/1019914-seven-layer-dip