Hot sauce

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling. ...read more

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw. ...read more

What to do when you want fresh-tasting salsa before tomatoes are in season? Blend a can of tomatoes with a chayote, then embellish the base with your favorite flavors. Chayote adds cucumberlike texture to this salsa, without cucumber’s distinctive flavor. Serve with chips, or as ...read more

When you learn how easy and inexpensive it is to make your own sushi rolls, you’ll never pick up another store-bought sushi platter for a party again. We’ve kept these rolls simple and small for party serving and eating ease. Serve with gluten-free tamari, pickled ginger, wasabi, ...read more

Cooked millet replaces wheat flour in this simple cornbread recipe. ...read more

This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream. ...read more

Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture. Serve with your favorite crudités. ...read more

This well-loved assemblage of lightly cooked and raw vegetables translates literally as “mix-mix.” A colorful combination of wholesome ingredients is arranged on a platter in separate mounds and served with a peanut-coconut sauce. ...read more

Street food vendors all over Southeast Asia offer versions of this delicious rice noodle dish. ...read more

Jonathan Kurlander, of Minnetonka, Minn., loves coming up with healthful veg dishes his two young sons will eat: “They seem to be accepting of most things ‘pancake,’ so I expand on that theme,” he says. Harissa, a North African chile paste, adds just a hint of smoky heat. ...read more

Everybody loves hot dips on a holiday buffet table, so this subtly flavored 
fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, ...read more

Crunchy and colorful, this is a great salsa to serve while waiting for summer tomatoes to come into season. Because radishes release water, the salsa needs to be served right away. Serve with tortilla chips or pita crisps. ...read more

Here’s a way to inspire the kids at the table eat every last bite of salad: tell them the ingredients for this one are what Peter Rabbit took from Mr. McGregor’s garden, then encourage them to use their fingers to dip the veggies in a homemade Thousand Island dressing. ...read more

Down South, it's common to add a drop or two of Louisiana-style hot sauce to lift the flavor of bitter greens. Here, it works the same magic in a veggie frittata. ...read more

Recipes for hot wings call for Louisiana-style hot sauce, made with a simple blend of chiles, vinegar, and salt, to give them tang and heat without barbecue-sauce sweetness. Here, mayonnaise and maple syrup tone down the spiciness, and a breadcrumb crust adds extra crispiness. ...read more

In Mexico, Micheladas, ice-cold beers doctored up with a mix of hot sauce and fruit juices, are known as a hangover cure. Mexican-style hot sauces made with pequín and arbol chiles will give the drinks the most authentic flavor. ...read more

Millet can be cooked anywhere from 15 minutes for chewy, al dente grains to 30 minutes for a creamy mush. Here, a short cooking time and ample rinsing give millet a couscous-like texture. Finishing the dish with uncooked millet seeds lends it extra crunch. ...read more

If you can’t find jicama for this recipe, substitute peeled, thinly sliced cucumbers or baby turnips. Poblano chiles range from mild to having a bit of heat, so it’s best to taste the chile before sprinkling over the jicama. ...read more

This fat-free salsa skips the garlic and cilantro and gets its distinctive flavor from celery, celery leaves, and celery salt. Serve with carrot sticks, cucumber slices, endive leaves, or baked pita chips. ...read more

At the Regency House Spa in Hallandale Beach, Fla., executive chef John Nowakowski uses a zesty vinaigrette as a Caesar dressing alternative and as a marinade for grilled asparagus or other vegetables. “I came up with the recipe after going out to a restaurant and tasting a ...read more

The next time you see perfectly ripe avocados on sale, stock up and make this freezer-ready recipe. Extra lime juice keeps the guacamole smooth, creamy, and delicious even after it's been frozen. ...read more

Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad. ...read more

These light, chilled verrines are a great appetizer to serve before a hearty meal because they won't fill you up. Red quinoa makes the presentation extra eye-catching, but you can also use regular quinoa or steamed couscous or bulgur. ...read more

The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C ...read more