Hot and Spicy recipe collection

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

No-cook Sichuan dipping sauce with crushed Sichuan peppercorns, black soy sauce, rice vinegar, sesame oil, and chili oil. Tongue-tingling, savory, and ready in 15 minutes flat.

Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

Use this paste to give your sandwiches a brand new experience.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.

Broiled cherrystone clams smothered in a fiery compound butter loaded with garlic, shallots, Dijon, and fresh herbs. Ready in under 20 minutes for a showstopping seafood appetizer.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.