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Hot Sauce - Page 2 of 7

  • Recipe

    Pale Ale Pulled-Chicken Sliders

    The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

  • Recipe

    Vegetarian Rice Bowl with Grilled Eggplant and Soft-Cooked Eggs

    Soft, runny egg yolks mix with a simple vinaigrette to make a rich sauce for this meat-free meal.

  • Recipe

    Crumble-Topped Crab and Pancetta Mini Quiches

    Two-bite mini quiches are perhaps the most versatile savory recipe in any baker’s repertoire. They are perfect for a brunch buffet, holiday party hors d’oeuvres, or Super Bowl snack, and…

  • Recipe

    Smashed Tot and Egg Toast

    Crispy baked Tater Tots (little potato croquettes) are a love marriage between French fries and hash browns. They’re deeply satisfying smashed on buttery toast and topped with a fried egg.…

  • Recipe

    Spice-Rubbed Steaks with Grilled Gazpacho Sauce

    Reminiscent of the classic chilled Spanish soup, this spicy, smoky, tangy sauce is also delicious with grilled chicken breasts or pork chops.

  • Recipe

    Pea and Artichoke Dip

    Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…

  • Recipe

    Shrimp Risotto with Bacon and Tarragon

    This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making…

  • Recipe

    Scrambled Egg Torta

    Tortas are big, flavorful, overstuffed Mexican sandwiches. This one—filled with scrambled eggs, mild cheese, bright cilantro, creamy avocado, and tangy lime juice—makes a tasty and hearty meal for any time…

  • Recipe

    Roasted Broccoli with Aïoli

    Lemon juice, garlic and hot sauce add zip to a super-fast sauce for roasted broccoli. Serve with roast chicken or shrimp.

  • Moveable Feast

    Madame Begue's Stuffed Eggs

    Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal…