1,848 red hot recipes

Grilled beef patties with soy sauce, green pepper, and a homemade ketchup-brown sugar basting sauce. Juicy barbecue burgers basted on the grill for a sticky glaze.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.

Sauteed rice noodles in the Thai pad thai style with shrimp, bean curd, pickled turnip, egg, bean sprouts, ground peanuts and fresh chili. Tangy, savory, and finished with lemon.

Beef patties simmered in a creamy basil-mushroom sauce, finished with shredded cheddar and green onions. Salisbury steak with a sharper, weeknight-friendly twist from pantry staples.

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

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

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Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.

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!!!

Just had this chilli for supper, and it was so soul-warming and very flavourful. I like the idea of using a mixture of beef and pork, which gives the chili more depth on flavour. Never tried to add beer before, but I also like that too. I can see that I will be making this green chili a lot from now on.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.