180 hot spicy recipes

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.

Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that's bold, fresh, and ready to eat.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

A simple marinade that can be used on steak, pot roasts or even burgers.

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

Spicy cranberry relish sweetened with honey and simmered with a whole chopped orange, ginger, cinnamon, and cardamom. A warmly spiced, refined-sugar-free relish for Thanksgiving turkey and beyond.

Spicy apple raisin muffins made with raisin bran cereal, wheat germ, apple pie spice, and fresh chopped apples. A lighter bake using egg whites and apple juice.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Candied spicy pecans coated in cinnamon sugar and egg white, slow-baked at low heat for one hour until crisp and caramelized. An addictive sweet-spiced nut snack or holiday gift.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

Spicy lentil potato stew simmers brown lentils, cubed potatoes, carrots, and celery in tomato juice with chili powder, oregano, and basil for a hearty one-pot vegan dinner.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.