| "Some Like It Hot" has long been one of my favorite old movies, and I thought about it when I took a bite of this Suya, a dish recently featured in Daniela Galarza's Eat Voraciously newsletter. When we grilled the highly spiced meat skewers, the recipe from Evi Aki's "Flavors of Africa" cookbook filled our small patio with tantalizing scents, and the first bite made my tongue dance and tingle. I sampled, sampled, sampled until I realized I might not have enough for dinner. That's one sure-fire way to tell a recipe is a winner. If you make it, don't skip the tomato and onion salad on the side. As Daniela advised, it offers a cool balance to the hot meat. Dinner in Minutes carried a bit of a kick this week as well. I made a Chipotle Chicken Sandwich flavored with a spice rub that includes chipotle powder and smoked paprika. It can be on the table in less time than it takes to run to the drive-through. Both of these dishes use homemade spice blends, allowing you to control the heat, so make them the way you'd like. Spice, of course, doesn't always mean hot. For example, I love the crisp exterior and moist cake in Becky Krystal's version of traditional Jewish Apple Cake, but it was the layers of cinnamony sliced apples that had me reaching for my second piece. And speaking of spices, Aaron Hutcherson this week explained why freshly ground ones make such a big difference in our cooking. Still, he's a realist, so he suggests only five whole spices to keep in your pantry. (I'm almost halfway there with pepper and nutmeg.) *** Join us on Wednesday, Oct. 6, at noon (ET) for our weekly food chat. This week, our guest will be cookbook author, storyteller, lawyer and social media sensation Joanne Molinaro, also known as @thekoreanvegan on TikTok, Instagram and Twitter. Watch for a profile of her on Monday at voraciously.com. It features a recipe from her new "Korean Vegan Cookbook." Have questions about vegan cooking? She graciously agreed to help us answer them. You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post) Made on a grill or in the oven, these spicy skewers are great for dinner with a tomato and onion salad on the side. By G. Daniela Galarza ● Read more » | | | This sandwich recipe lets you control the spiciness, because you make the rub. By Ann Maloney ● Read more » | | | This dairy-free cake with apples shows up in family and community cookbooks all over — and with good reason. By Becky Krystal ● Read more » | | | This custardy pancake with mushrooms and apples makes an easy fall supper. By Joe Yonan ● Read more » | | | Avocado toast is so last year. Ricotta is the new "it" topping. By Ellie Krieger ● Read more » | | | | 
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