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To “devil” food means to season it aggressively, perhaps with a bit of chile or black pepper heat. Here are six dishes—other than eggs—to devil.
To “devil” food means to season it aggressively, perhaps with a bit of chile or black pepper heat. It can also imply that the food is tinged with red (think of that paprika sprinkled on top of deviled eggs). Here are six dishes—other than eggs—to devil.
If you add a pinch of black pepper or cayenne to any boozy drink, you can call it deviled.
To make an elegant filling for omelets or avocado halves, cook scallions and red chiles in butter, then fold them into lemon juice-dressed crab. Or make deviled crab cakes with the same seasoning.
Meaty, rich-tasting fish can stand up to a spicy glaze. Try this four-chile one from chef Eli Kulp, or simply brush the fish with Sriracha butter before roasting.
Mayo-based ham salads are delightfully old-fashioned. This deviled version gets its heat from minced jalapeño and its color from paprika.
Grilled or roasted chicken becomes insanely addictive when deviled. For a super-simple take, coat chicken pieces with mustard spiked with an Asian spice paste like sambal oelek before roasting. Or make the Italian version, alla diavola, by rubbing chicken with a pungent blend of herbs and chile powder.
Okay, well, you don’t necessarily season cake aggressively, but devil’s food cake is so named because the natural cocoa powder used to react with the baking soda to create a reddish color. In this updated version, beets, believe it or not, color the cake.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.