We have just the lineup to spice up your dinner rotation. This week’s menu is especially for those who like it hot, literally. We’ve rounded up seven meals that bring the heat, whether they’re topped with jalapeños, infused with harissa or kissed with gochujang. But don’t panic if you aren’t a spice enthusiast: You can always cut back on the fiery ingredients to suit your palate—or better yet, broaden your horizons and taste them as is. You might surprise yourself.
Here’s What to Cook Every Night This Week (April 25 – May 1)
1 head garlic
3 jalapeño peppers
1 head cabbage
4 medium sweet onions
1 serrano chile
1 head radicchio
1 pint cherry tomatoes
1 red onion
2 stalks celery
3 bunches scallions
3 bunches cilantro
1 bunch oregano
3 bunches parsley
2 bunches mint
1 bunch green-leaf lettuce
12 ounces cooked chicken breast
8 ounces natural-casing, sliced pepperoni
Four 4- to 5-ounce salmon fillets
5 ounces chopped guanciale or bacon
1 pint whole milk
1 stick unsalted butter
12 ounces shredded white cheddar cheese
12 ounces sliced mozzarella cheese
8 ounces grated Pecorino Romano cheese
10 ounces Greek yogurt
14 ounces brown rice
1 pound gemelli pasta
1 large (9-by-13-inch) focaccia
7 ounces brown basmati rice
1 pound bucatini (or other long pasta)
Canned and Packaged Goods
One 4-ounce can green chiles
One 12-ounce jar pickled jalapeños
16 ounces marinara sauce
White or yellow miso paste
Calabrian chile paste (or oil-packed Calabrian chiles)
One 14-ounce can crushed tomatoes
12 ounces canned chickpeas
1 pound dried 15-bean mix
One 15-ounce can diced tomatoes
Pantry Ingredients: unseasoned rice vinegar, sugar, crushed red pepper flakes, garlic powder, all-purpose flour, extra-virgin olive oil, dried oregano, honey, soy sauce, toasted sesame oil (or neutral oil), kosher salt, freshly ground black pepper, sriracha, smoked paprika, vegetable oil, ground cumin, cayenne pepper, ground turmeric, apple cider vinegar
Monday: Make-ahead Spicy Chicken And Rice Salad
Make a big batch on Monday night and you’ll have lunch for the week (and then some). Use a store-bought rotisserie chicken to save time.
Tuesday: Jalapeño Avocado Mac And Cheese
The decadent white cheddar sauce is just the creamy, mild match for zingy pickled jalapeños and canned green chiles.
Wednesday: Cheater’s Sicilian-style Pizza With Jalapeños And Honey
Nine ingredients—most of which are pantry staples—transform store-bought focaccia into something spectacular. Turn the heat up a notch by using hot honey instead of regular.
Thursday: Miso-glazed Salmon With Gochujang Rice
Friday: Spicy Bucatini Amatriciana
Calabrian chile paste and crushed red pepper flakes unite to create a just-spicy-enough sauce. But the real magic lies in the buttery, rendered guanciale.
Saturday: Falafel Salad With Spicy Yogurt Sauce
Cool, tangy Greek yogurt cuts right through the zing of sriracha and smoked paprika. Feel free to pile the falafel and greens onto a toasted pita to make a vegetarian gyro.
Sunday: Instant Pot Harissa Bean Stew
The key to this pressure cooker gem is the homemade harissa paste, made with garlic, smoked paprika, coriander, cumin and caraway. If you don’t have an Instant Pot, use the Crockpot or stove (and speed things along with canned beans instead of dried).
For even more great recipes, check out our first cookbook, Only the Good Stuff.