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There’s truth in advertising at Yummy Spicy on Buford Highway

The new Chinese restaurant delivers excellent Sichuan cuisine ITP—supple wontons in chili oil, a signature chicken dish that resembles chicharrones, and a crispy blue crab worth digging your chopsticks into.

Spicy bourbon chicken thighs

Backstory “Making cocktails with bourbon is easy,” writes Kathleen Purvis in “Bourbon,” part of the popular Savor the South cookbook series by UNC Press. “Cooking with it, beyond the basics of brushing a cake with bourbon or deglazing a pan, isn’t that obvious.”

Todd Richards’s Spicy Fried Catfish with Tails

Todd Richards, executive chef at the Shed at Glenwood, grew up in Chicago, but reminders of his Southern roots were as close as the kitchen table—especially on Friday nights.

Spicy Melon Salad with Peanuts and Mint

A simple melon salad takes a refreshingly exotic turn when tossed in a salty, citrusy dressing infused with chilies and mint. I adapted this recipe from Andrea Reusing's "Cooking In the Moment: A Year of Seasonal Recipes."

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