531 hot recipes

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that's rustic, fragrant, and deeply satisfying.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.