513 hot recipes

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Artichoke squares baked with chopped artichoke hearts, shredded cheddar, eggs, and oregano. Onion and garlic sauté in the artichoke marinade for extra depth. Great party appetizer.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.