736 spicy recipes

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.

Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.

Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.

Indonesian-style crispy fried tempeh tossed with caramelized onions, garlic, chili pepper, sweet soy sauce, and brown sugar. Crunchy, sweet, spicy, and ready in 25 minutes.

Beef short ribs marinated in lemon juice, steak sauce, and cumin, then slow-cooked in the microwave until fork-tender. Bold tangy flavor with a spicy chili kick.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Round steak braised in a spicy tomato sauce with mushrooms, green peppers, onions, chili powder, and ripe olives. A Tex-Mex style oven-braised steak that turns tough beef fork-tender.

Fiery hot broiled chicken wings coated in hot sauce, vinegar, and garlic. Just 5 ingredients and 14 minutes under the broiler for crispy, spicy wings. Works on the BBQ too.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.