hot pepper

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

garlic,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Pikliz (Haitian Pickled Vegetable Relish) recipe | Epicurious.com

carrots (from about 1 medium carrot)

shallots (from about 1 large shallot)

Scotch bonnet peppers, stemmed, quartered

thyme

cloves

salt

(or more) distilled white vinegar

key lime (or regular lime) juice

Confit Turkey With Chiles and Garlic recipe | Epicurious.com

light brown sugar

black pepper

¼ tsp. kosher salt

turkey legs (4–5 lb. total)

garlic cloves, smashed,

oregano oregano

(or more) extra-virgin olive oil

(or more) crushed red pepper flakes

almonds

sesame seeds

Roasted Fresh Ham with Citrus and Rye Recipe

Roasted Fresh Ham With Citrus And Rye

ham,

sage

kosher salt

orange zest

red pepper flakes

star anise

rye whiskey or bourbon

orange juice

chicken broth (optional)

unsalted butter

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

Roasted Fresh Ham with Citrus and Rye

Using a utility knife or a sharp knife, carefully score skin of ham at 3/4 inches-1 inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.

Whisk sage, 1/4 cup salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.

Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.

Arrange a rack in lower third of oven and preheat to 500°. Place ham, shank bone up, on a rack in a roasting pan.

Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 325°. Carefully add 1 cup water to pan (it may spatter) and roast, rotating pan once, for 1 hour.

Add 2 cups water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4 inches liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 140°, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 450° and roast about 5 minutes longer (watch closely).

Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 150°). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.

Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).

Skim fat from surface of juices; discard. Transfer juices (you should have about 1 cup) to a medium saucepan. Add orange juice and broth or 1 cup water. Bring to a gentle boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes.

Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

The traditional boozy honey glaze for this holiday ham is punched up in this rendition with molasses and brassy red chiles.

Honey-And-Rye-Glazed Ham

rye whiskey or bourbon or other whiskey

honey

¼ cup mild-flavored (light) molasses

12–14-lb. cured smoked bone-in ham, skin removed if needed

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Honey-and-Rye-Glazed Ham

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

You can roast a chicken in less time, but going low-and-slow faux-tisserie technique with potatoes yields a meltingly tender, shreddable texture.

Herbed Faux-Tisserie Chicken And Potatoes

fennel seeds

marjoram;

thyme;

kosher salt,

black pepper,

olive oil, divided

chicken

lemon, quartered

Yukon Gold potatoes, scrubbed, halved,

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Herbed Faux-tisserie Chicken and Potatoes

Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

Kimchi Udon with Scallions recipe | Epicurious.com

kimchi, kimchi juice

gochujang (Korean hot pepper paste)

udon noodles

Kosher salt

scallions,

Jalapeño Poppers with Smoked Gouda recipe | Epicurious.com

jalapeño chiles

cream cheese

Gouda

Salt

cilantro

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

Jerusalem Artichokes with Salsa Verde

artichokes

salt and black pepper

anchovy

garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

drained capers, chopped

red wine vinegar

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.

Thai Larb

lime juice

fish sauce (such as nam pla

(packed) light brown sugar

Sriracha sauce

shallots

lemongrass

kaffir lime leaves,

red Thai chile, thinly sliced

garlic clove, thinly sliced

peanut oil

iceberg lettuce or hearts of romaine leaves

Stir all ingredients in a small bowl to blend; set dressing aside.

Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.

Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.

Feel free to substitute other types of kale, such as curly or Red Russian in this pizza, but make sure to pre-dress and massage the leaves.

Spicy Tuscan Kale and Ricotta Grandma Pie

olive oil

lemon juice

Grandma-Style Pizza Dough (click for recipe)

fresh mozzarella, grated (about 1½ cups)

ricotta

Parmesan, finely grated (about ½ cup)

red pepper flakes (for serving)

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

Shrimp and Green Onion Pancakes

eggs

water

coarse kosher salt

gochu garu (Korean red pepper powder)* cayenne pepper

all purpose flour

shrimp,

medium onion, halved, very thinly sliced

onions

peeled,

soy sauce

Asian sesame oil

gochu garu (Korean red pepper cayenne pepper

vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

This lamb shank recipe can be braised a day ahead; the flavor will deepen overnight in the fridge.

Braised Lamb Shanks with Gremolata and Baked Polenta

lb. lamb shanks (6–8 shanks, depending on size), trimmed

Tbsp. kosher salt

rosemary

tsp. fennel seeds

garlic cloves, 1 grated, 6 minced

onions,

Tbsp. unbleached all-purpose flour

paprika

½ tsp. crushed red pepper flakes

tomatoes

dry white wine

polenta (coarse cornmeal)

Parmesan

Tbsp. (¼ stick) unsalted butter

parsley leaves

garlic cloves,

Tbsp. finely grated lemon zest

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.

Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

DO AHEAD: Lamb shanks can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.

Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)

Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.

Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Try this Spanish Romesco sauce recipe, made with roasted red peppers and almonds, on turkey sandwiches.

Romesco Sauce

red bell pepper

garlic clove, smashed

almonds,

tomato purée

parsley

Sherry vinegar

smoked paprika

cayenne pepper

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Spicy Cavatelli with Zucchini and Leeks Recipe - Bon Appétit Recipe

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Top 30 hot pepper recipes from across the web

The most viewed hot pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dry-Brined Turkey

Pikliz (Haitian Pickled Vegetable R...

Confit Turkey With Chiles and Garli...

Roasted Fresh Ham With Citrus And R...

Honey-And-Rye-Glazed Ham

Herbed Faux-Tisserie Chicken And Po...

Kimchi Udon with Scallions recipe |...

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Shrimp and Green Onion Pancakes

Braised Lamb Shanks with Gremolata ...

Romesco Sauce

Spicy Cavatelli with Zucchini and L...

Poached Cod with Tomato and Saffron

Sesame Noodles with Chili Oil and S...

Spicy Italian Sausage

Sautéed Swiss Chard with Garlic and...

Ginger-Chicken Meatballs with Chine...

Turkey Chilaquiles

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Nkrakra (Light Soup With Chicken) F...

"Kimchi" Chili Sauce

Filipino Spiced Vinegar

Mala Fried Peanuts

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The most viewed hot pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine