Susan Rossmann, Recipe Tester

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

• (7)
• 15 M
• 1 H, 15 M
• 27

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

• (1)
• 1 H, 15 M
• 1 H, 15 M
• 2

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

• (3)
• 15 M
• 1 H, 15 M
• 6

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

• Quick Glance
• 45 M
• 45 M
• 6

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

• (1)
• 55 M
• 2 H, 25 M
• 2

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.

• (2)
• 5 M
• 35 M
• 6

Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.

• (1)
• 30 M
• 50 M
• 1