Hot and Spicy recipe collection

Pinto bean muffins with raisins, brown sugar, cinnamon, nutmeg, and cloves. Beans puréed into the batter add moisture and protein without anyone knowing. Ready in 40 minutes.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

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.

Cajun-spiced turkey burgers with cayenne, cumin, garlic powder, and black pepper. Just 5 ingredients, broiled in 10 minutes for a lean, fiery burger.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

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.

BBQ grilled shrimp marinated 24 hours in a tangy blend of chili sauce, ketchup, lemon juice, Worcestershire, and hot sauce. Thread on skewers with lemon wedges, grill 5 minutes, baste frequently.

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.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Best spicy meatball soup simmers tender salsa-and-cumin beef meatballs right in a Tex-Mex broth of tomatoes, kidney beans, corn, and salsa. Poached, not fried, then loaded with cilantro, scallions, and sour cream.

The hottest curry in the world by Boy Suhash, Luxembourg.

Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.