I once saw a friend top their movie popcorn with the pickled jalapeños meant for the nachos—confiding that they enjoyed not just the spice of the chiles in their popcorn, but also the pickling juice oozing all over it. Then I came across Todd English's recipe for Sizzling Shrimp Popcorn with Jalapeños and was further intrigued. I wasn't sure about the recipe—okay, I'm down to try fresh jalapeños topped over my popcorn, but adding shrimp to the mix? However, I'm an equal-opportunity popcorn eater, so I gave it a whirl. More

If you don't already have a ready-made container of chipotle purée in your fridge, here's reason number 148 on why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe. More

What if you poured Sloppy Joe meat mixture all over nachos? Super Bowl food at its best. More

Tired of the usual homemade dips in your rotation? Add Muhammara to the mix. I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers instead of using the jarred kind. More

Whether it's coated in a blend of chile powders or bathed in a combination of buttermilk and hot sauce, fiery fried chicken has become a force to be reckoned with. Slowly but surely, spicy fried chicken is coming into its own all across the country. (Bojangles', Chick-fil-A's Spicy Chicken, etc.) And this Southern gal--who is serious about both fried chicken and spice--is always looking to cook up fried chicken to quench both these needs. More

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create. More

When it gets cold out and my nose gets sniffly, I happily turn to the curing power of a hot toddy. My standby recipe is from an older version of a Gourmet cookbook for hot buttered rum that combines lemon juice, maple sugar, rum, boiling water and is dotted with a pat of butter. But I wanted to add a spicy element to the mix, using ginger tea as a base for the cocktail, which provides a tiny ginger burn at the back of the throat. More

What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot. More

For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead. More

[Photograph: Bill Milne for Chile Pepper magazine] Recipe by Andrea Lynn. Before you start to make the stuffing, taste the Cajun spice blend you're going to use and if it's very salty, tone down the salt in the rest of... More