1/2 cup pineapple juice; 1/2 cup rice vinegar; 1/2 cup sugar; 1/4 cup crushed pineapple; 2 tablespoons soy sauce; 1 teaspoon red pepper flakes (adjust to taste) ...

Red chili steak sauce. Prep: 5 minutes. Makes: about 3/4 cup. ... Made from pepper flakes, garlic, ginger and fish sauce, this paste is quite spicy — more so than my medium-hot labeled gochujang.

Red pepper flakes can be made from a variety of different chili peppers, and there’s a fair amount of difference depending on the brand you use. Most commonly, however, cayenne is the pepper used.

In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it. Add the chile mixture and simmer for 3 minutes.

In the book, Pashman, with the help of recipe developers he collaborated with, adds scallion oil and runny fried eggs to bucatini, Indian tadka to spaghettoni, Cajun crawfish to carbonara.

Arrange fillets on oiled grill grates; grill, covered, until fish flakes easily and is just cooked through, 4 to 5 minutes per side. Transfer fillets to serving plates or a large platter.