1,848 red hot recipes

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

Strong flavors from both beer and cheddar cheese, if you love both beer and cheddar cheese, you will absolutely love this bread. It's also so easy to make, needless to say it disappears very fast, so make sure to bake enough loaves.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Perfect make ahead breakfast casserole for Christmas morning. Make it ahead the day before and pop in the oven in the morning for a great breakfast that can feed a crowd.

Use phyllo pastry as the crust, place sauteed mushrooms with thyme at the bottom, then spread the mixture of cheddar and sour cream on top. Let these cute little tarts puff up and become golden-brown in the oven, absolutely delicious.

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

Love frittata for breakfast, lunch or sometimes dinner. It's so versatile to make, and it never lets me down :) The combination in this frittata is delicious, you can substitute other vegetables you have on hand, and it will be still very tasty.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.