932 hot wing recipes

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

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

A good spring dinner selection, light and healthy.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

General Tsao was a real person, general and poet who lived in China 155-220AD.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Fiery Thai tofu soup with lemongrass, galangal, kaffir lime leaves, enoki mushrooms, and fresh chilies. A tom yum-style broth that's vegan, fragrant, and ready in 30 minutes.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.