579 tabasco recipes

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Beefy, beer-simmered chili with red bell pepper, tomato sauce, and a generous hit of hot sauce. Thickened with masa flour for a rich, spoonable texture that feeds a crowd.

Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.

Layered leftover casserole with sliced baked potatoes, chopped ham, and a creamy spinach-nutmeg sauce. The smartest way to turn yesterday's dinner into tonight's comfort food.

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

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Pan-broiled steak with whiskey sauce sears peppercorn-crusted steak on rock salt in a hot cast-iron pan, then spoons over a whiskey-butter sauce. Steakhouse dinner made at home.

Smothered in sauce, these grilled ribs are messy, indulgent, delicious, and turn an everyday summer afternoon into a festive occasion.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.