Spicy, sour, salty… scrumptious! We’ve been wanting to make this dish for a while, and finally found a recipe that sounded like a winner. We marinated the flank steak in garlic, lime juice, fish sauce, pepper, and sugar overnight. Then tonight we put the dressing and the salad together, grilled the steak on the Weber, sliced it up, and the next thing you know, the plates were empty.

Recipe: Tiger Cries Salad — note that the steps listed for this recipe are kind of rambling; it would be wise to read them through before starting. You’ll probably only need to pay attention to the first third of the steps.

From our most frequently used cookbook, Great Bowls of Fire, comes this Brazilian black bean and meat stew. The chipotle peppers and chorizo really complemented each other, although next time I’d use a spicier chorizo if I could find it.

Great Bowls of Fire is a fantastic cookbook — a lot of the recipes only require one pot, and even though it’s not marketed as a “healthy” cookbook, a majority of the recipes are low-fat and many are vegetarian. And as the name would imply, they’re all spicy. It’s been out of print for a while now, so if you can find a copy for cheap, grab it while you can.