2,725 hot recipes

Carroll Shelby's legendary Texas chili with coarse-ground beef, beer, ground dried chiles, and Monterey Jack cheese melted right in. No beans, no apologies. Just bold, beefy heat simmered for 2.5 hours.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Frankentaters are a one-skillet stovetop scalloped potato dish layered with sliced hot dogs in a creamy milk sauce. Six ingredients, no oven needed, and done in under 45 minutes. Kid-approved comfort food.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.

Buttery broiled celery seed bread made with seasoned compound butter on split rolls. Golden, crispy, and ready in just 10 minutes flat.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.

Oven-roasted peanuts coated in crushed chili peppers, cumin, and turmeric for a smoky, spicy snack. Golden and crunchy in just 30 minutes, these beat store-bought bar nuts every single time.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.