806 hot pepper recipes

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

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

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.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

Spicy beef ribbon skewers: thinly sliced rump roast woven onto skewers and grilled fast over high heat. The marinade hits sesame, ginger, cilantro, lime, and hot sauce, ready in 60 minutes including the rest.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.