Mapo tofu is a Szechuan dish usually made with ground pork stir fried with leeks then simmered with tofu in a spicy sauce spiked with Szechuan peppercorns. Adding peanut butter into the mix turns the sauce into a rich, flavorful gravy that’s perfect for soaking up with a bowl of white rice. I like to serve it with chopped spicy peanuts to add a crunchiness that complements the crispy pork and soft spicy tofu.

For these fries we swapped out the usual spud for its colorful cousin to bring in a sweeter flavor. We paired these baked fries with a mayonnaise dip that received a spicy kick from our The Heat Is On peanut butter!

These baked Buffalo tenders make a great weeknight meal for you or with your family. This easy recipe uses chicken tenders instead of wings, and is dipped in a buttermilk peanut butter mixture before getting a coating of crunchy panko crumbs and baked. Serve with the spicy peanut buttery dipping sauce and a nice green salad to round up the meal!

This spicy peanut tofu rice salad is full of delicious flavor. Between the nutritious greens, the fiber-rich rice, and the super-flavorful dressing, this salad is exactly what you need for a healthful and inexpensive meal.

For this dish, I decided to give nachos an East-meets-West sort of twist, with crunchy wonton “chips”, crisp stir-fried veggies and tender pieces of chicken breast, and then smother the whole thing with a spicy-sweet peanut butter satay sauce and a generous amount of melty, gooey cheese. The wonton chips might be oven-baked, but make no mistake, this is still tailgating food at its gooey, cheesy, crunchy, saucy best. I may not know much about football, but I do know one thing for sure… you need some of these nachos in your life. Like, right now.

Learn how to make the takeout favorite at home! This Pad Thai recipe features a spicy peanut butter sauce made from scratch and also includes a few helpful shortcuts so that your tasty meal will be ready in no time!

The quintessential holiday beverage gets a heaping helping of peanut butter! The eggs and peanut butter give this eggnog a creamy texture, and the use of nutmeg further evokes the spirit of the season. This drink can be made ahead and keeps well, so it’s ideal for any winter festivities you have planned!

As the weather turns colder, soup becomes a more attractive dinner option. This week, we have a delicious African-style peanut butter soup that has a kick to match its savory, nutty flavors. Perfect for chilly autumn nights, serve this with your favorite bread for an easy and comforting dinner. This soup also freezes well so you can enjoy it all season long.

Meatballs make great appetizers whether you use beef, or in this case, turkey. The addition of The Heat Is On peanut butter gives these meatballs an extra kick of spiciness. These bite-size meatballs are perfect for serving at parties and can be made in advance. This recipe is also gluten- and dairy-free, so it can accommodate guests with dietary restrictions.

I firmly believe that any food is instantly a million times more delicious when deep-fried until crispy, and that’s certainly true as far as tofu is involved.

I know deep-frying pretty much cancels out any of the health benefits you’d normally get from tofu, but who cares when you’re gobbling down these delicious golden-brown puffs? A sweet-and-tangy dipping sauce made with The Bee’s Knees peanut butter rounds things out for a tasty snack or appetizer that will have even the tofu doubters asking for seconds.

No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.

Boneless, skinless chicken breasts are my favorite form of protein (other than peanut butter, of course!) But the problem is that things can often get boring with chicken breast. The Heat is On peanut butter instantly jazzes things up in this quick and easy chicken dish. I’ve made this chicken countless times and my favorite way to serve it is with steamed broccoli and rice.

The marinade will be very thick and when cooking, it creates a delicious crispy crust. If you’re serving this to young children, you might want to do half The Heat is On and half Smooth Operator peanut butter to cut the intensity.

This salad was inspired by a Korean dish of cold noodles and veggies called jaengban guksu. It’s perfect for those hot summer evenings when you’re looking for something quick, filling, and refreshing for dinner. What makes it so convenient is the recipe’s flexibility: switch up the veggies for whatever’s crispy and fresh in your fridge, replace the soba noodles for spaghetti if that’s what you have on hand, toss in chicken breasts or leftover steak. Just don’t skip the peanut sauce! You don’t want to miss out on The Bee Knees peanut butter whisked into a creamy, sweet and spicy dressing. It pulls the whole salad together and gives it a flavorful kick.

I like to buy quality meat and stretch it with produce. This chili has more than enough meat for our family but if you’d like you can increase the meat by 50 percent. Make the heat of this stew perfect for your palate by using more or less chili powder. I know the recipe says that chips are optional but I personally find them necessary! My favorite part of this thick chili is dipping a salty tortilla chip into it. If you like lots of heat, try The Heat is On peanut butter instead of Old Fashioned Smooth.

In this recipe Caroline uses The Heat Is On peanut butter as a base for her own homemade version of curry paste. The red pepper, chili powder, and cayenne pepper spice in the peanut butter blend with cilantro stems, coconut milk, and other spices to create a curry sauce that is smooth and full of flavor. Eggplant pieces are simmered in the sauce until they become soft and tender. Served on a bed of rice, this spicy, sweet, and salty peanut butter eggplant curry is just perfect to have at home on chilly evenings. Just like take out, but better because it’s homemade!

The Heat is On Peanut Butter is the star of this dish. I love the spicy flavor and even added barbecue peanuts for an extra special fiery kick. I serve these burritos at summer BBQs and my family loves the addition of creamy potatoes instead of the usual black bean filling. Sweet cherry tomatoes, colorful bell peppers and red onion complement the spiciness of each bite. Corn tortillas work great for this dish as well!

The first time I had heard of “buckeyes” my coworker, originally from Ohio, offered me one during that mid-afternoon lull. I was drearily working away at my computer when she asked if I wanted an Ohio treat. I was immediately taken with cute little confectionary, named after the buckeye nuts that drop from Ohio buckeye tree. Like a peanut butter cup on steroids (more peanut butter to chocolate ratio!) I immediately knew that I wanted to take them up a notch by making them with The Heat is On and Dark Chocolate Dreams peanut butter. Sure they don’t look like the traditional buckeye, but theses sassy treats are a delight both to the eye and to the mouth.

These buckeyes aren’t the traditional buckeye candies, as they use a combination of The Heat is On and Dark Chocolate Dream peanut butter. The addition of cream cheese helps mellow out the sweetness of the candy (a trick I learned from the guys over at the Baked bakery in Brooklyn) and bind the peanut butters together. I used a little coconut oil to give the dark chocolate a nice snap as well as subtle hint of vanilla for the chocolate coating, but feel free to use butter in its place if you don’t have any coconut oil.

This dish is the perfect make-ahead family meal. Stir up a spicy sweet peanut-butter based sauce, slather it on juicy chicken thighs and let it cook all afternoon. When you lift the lid at dinnertime you’ll be greeted with moist chicken infused with spicy, sweet flavors. Serve them over rice and with steamed broccoli on the side for a healthful meal.

Although there are nearly 100 species of crab in British Columbia the local favorite at our fishmongers and markets is Dungeness crab. These are not your traditional east coast crab cakes but a Thai-inspired combination of sweet crabmeat, ginger, and fish sauce all topped with a spicy peanut butter flavored vinaigrette. Serve these crab cakes as a main course with a side of coconut flavored rice and some stir-fried vegetables.

This sweet and spicy vegetarian wrap is an unexpectedly delicious option for lunch. Packed with antioxidant beta-carotenes from the sweet potatoes and plenty of protein from the crunchy peanut butter and tangy yogurt, it’s a great alternative to standard meatless fare. Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots and be sure to leave the skin on for added nutritional benefits.

On busy weeknights, I rarely have the energy to spend a ton of time in the kitchen, and even less energy to do the dishes after cooking. That’s why I love one-pan meals like these peanut butter noodles.

With rice noodles, chunks of chicken, and tons of veggies, it’s a balanced meal all by itself. The combination of lime juice, sugar, and fish sauce gives this dish a Thai flair, while the Crunch Time peanut butter adds richness and texture from the big chunks of peanuts.

The best part of this dish is that you can make it with just about anything that’s in your fridge. Swap out the meat for some seafood or tofu and try adding different veggies. If you decide to switch out the noodles for something else (such as egg noodles or udon), make sure you boil them first according to the package directions.

I was a guest once on a show where I got to assist a famous chef while he prepared a dish of whole shrimp wrapped in shredded pastry. I was asked to taste one for the camera and it was so incredible that once the cameras stopped rolling, I grabbed the demo plate and brought it back to the dressing room where I was able to enjoy the leftovers. Eager to taste it again, I decided to put my own spin on the recipe. Filo-wrapped shrimp (also known as “firecracker shrimp”) are actually a pretty classic party appetizer, but these takes it a step further with a spicy peanut orange marinade that does double-duty as a dipping sauce. The tails here are completely removed to make for a neat, no-fuss presentation (and so your guests won’t have to hunt around the room for a trash can).

When I’m craving something quick, tasty and substantial for dinner, this big bowl of saucy Asian-style noodles with ground beef and loads of fresh vegetables is just the ticket. Don’t let the long list of ingredients fool you – once all the vegetables are cut up, it comes together in a flash, which makes it a perfect option on a hectic weekday evening.

What I love best about this recipe is that it’s endlessly adaptable, depending on what you’ve got around – change up the vegetables based on your preferences, replace the ground beef with ground pork or bite-sized pieces of chicken breast, or go meat-free by replacing the beef with a soy-based “ground round” or omitting it altogether.

I used The Heat Is On peanut butter as the base for my sauce because we like things spicy at our house, but if you can’t find The Heat Is On (or if you just want a less spicy version), substitute it with an equal amount of Smooth Operator peanut butter and spice things up with a squirt or two of Sriracha sauce.

Asian cuisine rarely has desserts to offer, at least not in the traditional European sense. No large towering cakes or plateful of brownies can be seen on the menu. That said, one of the few desserts you see, as a celebration for the Chinese New Year, is the peanut cookie. Not nearly as sweet as your usual peanut butter cookie, traditionally the New Year peanut cookie is made with freshly roasted ground peanuts.

Using peanut butter as a substitute is faster shortcut. But these aren’t your usual peanut cookie. Updated with the use of The Heat is On peanut butter, and a touch of lemon zest, these cookies will give you a kick into the new year, with their fiery red heat; perfect as red is the color of happiness and good luck.

These little cookies pack a wallop of red heat that grows after you eat it. The lemon citrus is subtle in the finish but there. If you want to dilute the heat a bit, try using 3/4 cup The Heat is On and 3/4 cup Smooth Operator in place of 1 ½ cup The Heat is On.

When I converted to a vegetarian lifestyle six years ago, I began experimenting in the kitchen with beans as an alternative protein source. Soon enough, I discovered the wonders of chickpeas—they offer a satisfying, almost butter-y taste, plus a generous dose of both fiber and iron. They pair well with spicy and sweet flavors, both of which are included in the recipe below. The sweetness of the mango and the spiciness of the peanut butter provide a mouthful of contrasting flavors and textures.

I love ordering the coconut milk-based soups at Thai restaurants, but sometimes they can be so heavy. This soup is hearty, flavorful, but still light! And it’s ready in a flash.

Peanut butter has long since been established as a part of party fare—peanut butter snack mix, peanut butter cookies, peanut butter pretzel nuggets. While all these foods provide plenty of flavor, they also often provide large amounts of sugar and unhealthy fats. Below you’ll find two recipes with enough flavor and nutrition to satisfy any peanut butter-loving crowd. First, a unique hummus dip featuring a host of Asian flavors, with peanut butter, orange, and ginger. If you’re looking to turn up the heat at your get-together, then consider the spicy herbed yogurt dip featured here with cayenne-spiked peanut butter and cilantro.

I’ve been making Curried Carrot Soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor

This creamy soup starts off life with the fragrant aroma of an Indian potato curry. With the help of a little extra stock and a generous helping of peanut butter, it’s transformed into a velvety potage that coats your tongue with a flood of umami.

For those of you looking at this skeptically, possibly even picturing a salty peanut butter sandwich, purge that image from your head. Like a cello in an orchestra, there’s enough peanut butter in here to add some wonderful body and richness complementing the smoky stock, but not enough to be called out as an individual component by all but the most refined palette.

Despite having layer upon layer of complex flavors, this soup is super easy to prepare and reheats well, making it a perfect first course when you’re having guests over.

I like a lot of heat in my food, so I added a jalapeno as well as the spicy The Heat is On peanut butter, but if you like things a little milder just omit the jalapeno and replace the spicy peanut butter with some Smooth Operator.

When I first discovered Peanut Butter & Company products a few years ago, it didn’t take long for me to invest in a copy of their cookbook. Upon perusing the sandwich section, I discovered a combination that delivered both the sweetness and spiciness I often crave—The Heat Is On peanut butter with pineapple preserves. I loved this flavor duo so much that I decided to combine it with yet another of my favorite ingredients—tofu. The result of my experimentation is the high-protein, high-flavor dish you see below.

I love Massaman Curry because it’s super easy to make and it just gets more flavorful with time. Sometimes I’ll make an extra big batch to ensure that I’ll have leftovers that I can whip into a pot pie. Traditional Massaman Curry has potato chunks, but with this recipe the potatoes take the form of a hearty mashed potato topping. The creamy mashed potatoes and richly peanutty curry make for a great twist on a classic cold-weather meal that’s both quick and intensely satisfying.

The first dish I ever “cooked” by myself was a peanut butter sandwich. I was three years old at the time. My mom had gone to visit an elderly neighbor and my dad was busy reading something for work. He promised to make me dinner soon, but “soon” wasn’t soon enough, so I decided to take matters into my own hands. Using the kitchen cabinet drawer handles as a ladder, I climbed up onto the counter and pulled out my special plastic purple plate. Then I grabbed the […]

Spicy Thai Peanut Shrimp Salad Sandwich