Recipes with red pepper flakes

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Marjoram spiced souffle made by steaming in a cheesecloth.

Everyone loves this simple yet savory dish that can now easily be made in your crockpot.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Szechuan pork stir-fry with thin-sliced pork loin, zucchini, radishes, and onion in a glossy teriyaki-vinegar sauce with red pepper flakes. A lightning-fast weeknight wok dinner that serves four.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Cheesy baked corn casserole loaded with creamed corn, whole kernels, red peppers, and pimentos over a buttery cracker crumb base. A crowd-pleasing side dish for potlucks and holiday dinners.

Szechwan White Cut Chicken with Spicy Peanut Sauce recipe

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Uses a single skillet for every component of the Italian-American classic. Using one skillet keep cleanup quick and easy as well as keep every last drop of flavor in the dish.

This easy chicken etouffee brings Cajun country straight to your kitchen with a golden roux, the holy trinity of onion, celery, and bell pepper, and a kick of red pepper flakes. Ready in 40 minutes, served over hot rice.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Holiday pasta bake layers penne with eggplant tomato sauce, creamy ricotta, mozzarella, and Parmesan. A make-ahead crowd-feeder that bakes into a bubbling, cheesy, eggplant-rich casserole. Serves eight from one dish.

Bring memories of the Windy City into your kitchen with this succulent beef dish.