1,848 red hot recipes

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Quick pork fajitas marinated in orange juice, vinegar, cumin, and oregano then stir-fried with peppers and onions. From fridge to table in 25 minutes flat.

Bagara baingan, a South Indian brinjal curry of whole baby eggplants simmered in a rich, nutty gravy of ground peanuts, poppy seeds, and red chilies with warm spices. A deeply flavorful vegan curry.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Golden, puffy souffle roll filled with a warm cream cheese and crab meat filling. This impressive rolled souffle with Parmesan and chives slices into elegant pinwheels.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

German potato salad with a warm beer dressing made from a butter-flour roux, dry mustard, and a touch of hot sauce, tossed with crispy bacon. Kartoffelsalat at its best.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.