Chili mayo is the perfect accompaniment for Tyler's bacon-wrapped scallops.
Sweet potato flour gives this spicy crab recipe an extra-crispy texture.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Anchos and chipotles give Rachael's flavorful turkey chili a smoky kick.
The longer Rachael's Chorizo and Turkey Chili sits, the better it gets.
Dan Pashman finds a better way to eat corn.
For a quick meal or appetizer, try these Easy Chicken-Mushroom Quesadillas.
Dave marinates mixed olives in olive oil and other flavorful ingredients.
Spicy Asian flavors bring the heat to Dungeness crabs in this dish.
Creamy cheese and spicy chili paste give these stuffed burgers a real kick!