Tabasco Recipes

New Haven-style white clam pizza with chopped clams, smoky bacon, fresh garlic, Romano cheese, and oregano on a cornmeal-dusted crust. No red sauce, no mozzarella, just briny coastal flavor.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Treat yourself to these scrumptious buffalo chicken wings your friends won't be able to resist while watching the Superbowl!

Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.

Three onion dip variations using dry soup mix and sour cream: spinach onion, cheddar onion with pimentos, and Indian curry onion with peanuts and yogurt.

BBQ Beans with molasses, chili powder, cumin, mustard, and tomato sauce, sauteed oil-free and ready in 30 minutes. Serve on buns like sloppy joes, over whole grains, or as a picnic side.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Cheese fried chicken coated in a Parmesan, flour, and oregano crust with a hot sauce egg wash. Crispy, savory, and golden with a sharp cheese bite in every crunch.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Crustless artichoke quiche with marinated artichoke hearts, sharp cheddar, scallions, and a touch of hot sauce. A make-ahead brunch bake that cuts into squares for easy serving.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.