For all you chile heads looking for a knockout, eyewatering, tongue-tingling sauce, here it is; you may never buy commercially made hot sauce again. But a word to the wise: proceed with caution—this is not meant for wusses. Made from habañeros, one of the fieriest chiles around, this serious sauce achieves the perfect balance between flavor and heat. It’s best to protect your hands with a pair of latex gloves to keep the oils off your skin. Carrot is the secret weapon here; it not only adds amazing orange color but also gives the sauce another layer of flavor, with subtle sweetness and body. Use this hot sauce in Fried “Buffalo Style” Rabbit (page 152) or to fire up Bloody Marys or mayo. This sauce will keep practically forever!
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.