1,400 red pepper flake recipes

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Steak sandwich with broiled sirloin strips on sub rolls topped with milk-soaked, pepper-dusted deep-fried onion rings. A steakhouse-quality sandwich with crunchy, spicy homemade onion strings.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.

Seared scallops tossed with spaghetti in a quick goat cheese sauce with fresh and sun-dried tomatoes, garlic, and red pepper flakes. A restaurant-quality pasta in under 40 minutes.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.