1,848 red hot recipes

Cream cheese dip with crumbled bacon, green olives, Parmesan, and hot sauce. Shape it into a cheese ball or serve as a dip with wheat crackers. No cooking required.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Noodles Romanoff with egg noodles, sour cream, cottage cheese, Worcestershire sauce, and melted sharp cheddar. A creamy, tangy retro casserole that comes together fast.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Cajun-style tartar sauce with sweet relish, sour chow chow, scallions, fresh parsley, Worcestershire, and Louisiana hot sauce. Best after an overnight chill.

Twin cheese dip blends sharp cheddar and Roquefort with Coca-Cola, Worcestershire, and hot sauce. A retro whipped cheese spread that chills overnight for bold, tangy flavor.

Stuffed chicken breasts New Mexico style with a filling of golden raisins, spinach, Chimayo chile, cinnamon, and cloves, basted with chicken broth while baking.

German potato salad with beer marinade (Kartoffelsalat mit Biermarinade): warm sliced potatoes tossed with a tangy beer-mustard sauce, crisp bacon, celery, and onion. A Bavarian beer-garden classic.

Homemade tartar sauce with sweet relish, chow chow relish, fresh parsley, scallions, and a dash of hot sauce. A Cajun-style batch recipe that improves overnight in the fridge.

La Piperade, a Basque pepper and egg dish with sauteed bell peppers, tomatoes, hot chili, and ham folded into softly set eggs. A rustic French-Basque brunch or supper.

Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Hearty vegetable soup with canned tomatoes, carrots, celery, and green pepper simmered in chicken bouillon. A pantry-staple soup with a kick of hot sauce, naturally low-calorie and diabetic-friendly.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Picnic potato salad with hard-boiled eggs, dill and sweet relish, Cajun-style hot sauce, and chopped olives. A big-batch Louisiana-leaning crowd pleaser for cookouts.