From Better Homes and Gardens

This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina.

Pulled Pork Shoulder

From Better Homes and Gardens

Chicken and ham make a main dish stew that simmers all day in a slow cooker.

Brunswick Stew

From Better Homes and Gardens

Make this game-day snack in a slow cooker. When the wings are cooked, place the cooker for guests to fill their plates.

Buffalo Wings with Blue Cheese Dip

From EatingWell

This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)

Pirate Marinade

From EatingWell

Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.

Boneless Buffalo Wings

From The Food Channel

Hearty slow-simmered traditional gumbo served ladled over steamed white rice. Perfect for Mardi Gras season...or anytime you're hungry!

Mardi Gras Gumbo

From Better Homes and Gardens

This sweet and spicy condiment pairs well with grilled beef, pork, or chicken.

Peach and Pear Chili Sauce

From Better Homes and Gardens

Chili powder adds smoky depth and a kick of spice to this tomato-based, 30-minute sauce recipe.

Ancho Chile Tomato Sauce

From Fine Cooking Magazine

The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle, but a food processor works fine. This curry paste will have a softer texture than the fudge-textured curry pastes you find in stores because of the water you add to help the blades move.

Thai Curry Paste

From Family Circle

This hot and spicy shrimp recipe takes it's cue from Cajun seasoning, red pepper sauce, and red pepper flakes. Serve with andouille sausage and grits to complete the meal.

Spicy Low-Country Shrimp and Grits

From Better Homes and Gardens

Like spicy? These sizzling ribeye steaks fire up your palate with a hot and smoky chipotle pepper sauce.

Ribeye Steaks with Hot-as-Heck Sauce

From Better Homes and Gardens

Grilled rib-eye steaks fire up your palate with a hot and smoky chipotle pepper sauce.

Rib-Eye Steaks with Hot-as-Heck Sauce

From Food & Wine

Homemade hot sauce tastes more vibrant than store-bought and it takes hardly any time to make. Yellow mustard and just a touch of allspice give Grace Parisi's sauce a distinctive, complex flavor. Habanero chiles are already quite fiery but to make the sauce truly incendiary, add some of the seeds.

Mustardy Habanero Hot Sauce

From Midwest Living

This vodka and tomato juice drink is spiced up with horseradish and hot pepper sauce. Add smoked fish, dill pickles, and green olives to finish it off.

World Famous Chubby Mary

From Better Homes and Gardens

This grilled pork rib recipe, with meat coated in five-spice rub then glazed with a sweetened molasses mixture has fall-off-the-bone goodness.

Spiced Pork Ribs

From Better Homes and Gardens

Chicken legs are economical and a great choice for grilling. The spicy barbecue sauce boasts lots of Texas flavor and is delicious with the moist dark meat from the legs.

Texas-Style Barbecued Chicken Legs

From Midwest Living

A fresh sweet pepper and corn salsa tops the fish in this recipe. It's cooked in corn husks, making for a fun presentation.

Corn Roasted Walleye

From EatingWell

A piquant South American sauce, aji complements almost any dish in which plain hot sauce might be used.

Aji Sauce

From Better Homes and Gardens

The term spatchcockinge refers to splitting poultry along the back and flattening the flesh. This technique shortens the cooking time and ensures even cooking. Grill or oven roast this chicken dinner recipe.

Guava-Glazed Chicken

From Midwest Living

Bottled hot-pepper sauce and bubbling cola give the chicken wings a sweet hotness in this appetizer.

Hot Sauce & Cola Chicken Wings

From EatingWell

A splash of Southern Comfort gives a kick to this easy sauce. Chef Doug Mack's recipe is also great with chicken or pork.

Maple Barbecue Sauce

From Family Circle

These tender, mouthwatering pork sandwiches are flavored with a hot and spicy barbecue sauce. Save this recipe for your next tailgate party.

Tongue-Tantalizing Barbecue Pork

From Family Circle

Bottled hot pepper sauce provides the heat in the spicy dressing. For a taco-style salad, serve the chicken, avocado, and rice combo in purchased tortilla shells.

Peppery Mexican Chicken Salad

From EatingWell

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Cajun Pecan-Crusted Catfish

From Family Circle

For a make-ahead dinner, freeze half of this white bean soup--chockfull of chicken chunks, sweet pepper, and corn--for another meal later.

Chicken Chili