676 red hot recipes

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Green chili pickle relish blends smoky grilled poblanos with crunchy dill pickles, red onion, fresh lime, and cilantro. A no-cook condiment that wakes up burgers, hot dogs, fish tacos, and grilled chicken.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.