Type what you have

Ingredients

• ✓ red pepper flake
• ground pork
• maple syrup
• sage
• salt
• fennel seed
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ red pepper flake
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• apple chicken sausage
• egg
• baby spinach
• black bean
• goat cheese
• whole-wheat pita bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
3. 3 Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
4. 4 Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
5. 5 Fill pita breads with scrambled eggs and baked vegetables.

By Stevanda

Ingredients

• ✓ red pepper flake
• ground pork
• molasses
• salt
• black pepper
• sage
• thyme
• onion powder
• parsley
• nutmeg
• fennel seed
• cayenne
• allspice

Instructions

1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Ingredients

• ✓ red pepper flake
• multigrain seeded sandwich bread
• vegetable oil
• egg
• sea salt
• black pepper
• avocado
• lemon

Instructions

1. 1 Toast bread on the highest setting until dark golden brown all over.
2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Ingredients

• ✓ red pepper flake
• beer
• onion
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ red pepper flake
• pork belly
• brown sugar
• salt
• paprika
• black pepper
• curing salt
• cumin seed
• maple syrup
• applewood chunk
• hickory wood chunk

Instructions

1. 1 Rinse pork belly; pat dry. Combine brown sugar, non-iodized salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl; stir in maple syrup. Evenly spread brown sugar curing mixture over pork belly.
2. 2 Vacuum-seal pork belly or place into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
3. 3 Remove pork belly from bag; rinse thoroughly. Pat dry; refrigerate while preheating smoker.
4. 4 Preheat a smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
5. 5 Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more applewood chunks. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
6. 6 Remove pork belly from smoker; slice as desired. Store in the refrigerator for about 30 days. You can also portion the smoked bacon, freezing whatever you don't plan to consume right away. To use, thaw it in the refrigerator.

By Smye Sarrel

Ingredients

• ✓ red pepper flake
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• egg
• salt
• black pepper
• panko bread crumb
• pickled red onion
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
3. 3 Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.
4. 4 Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
5. 5 Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.
6. 6 Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
7. 7 Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
8. 8 Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ red pepper flake
• ground pork
• paprika
• garlic salt
• salt
• black pepper
• vegetable oil
• anise seed
• fennel seed

Instructions

1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Ingredients

• ✓ red pepper flake
• basil
• oregano
• rosemary
• marjoram
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ red pepper flake
• olive oil
• shallot
• garlic
• fire-roasted diced tomato
• tomato paste
• white wine
• shrimp
• parsley
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
2. 2 Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

By Allison

Ingredients

• ✓ red pepper flake
• eggplant
• salt
• white vinegar
• olive oil
• garlic clove
• oregano
• salt

Instructions

1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Ingredients

• ✓ red pepper flake
• arugula
• cilantro
• lemon juice
• olive oil
• balsamic vinegar
• black pepper
• parmesan cheese

Instructions

1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Ingredients

• ✓ red pepper flake
• mild sausage
• bacon
• onion
• garlic
• chicken broth
• potato
• kale
• heavy cream

Instructions

1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Ingredients

• ✓ red pepper flake
• turkey sausage
• tomato sauce
• tomato
• red wine
• garlic
• onion
• parmesan cheese
• balsamic vinegar
• basil
• olive oil
• thyme
• oregano
• black pepper
• salt
• brown sugar

Instructions

1. 1 Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
2. 2 Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

By kylewassell

Ingredients

• ✓ red pepper flake
• bacon
• pork sausage
• onion
• garlic
• chicken broth
• red potato
• kale
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ red pepper flake
• penne pasta
• olive oil
• garlic
• parsley
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 While the pasta is cooking, add oil and garlic to a large skillet over low heat. Cook until oil is hot and garlic is sizzling, 8 to 12 minutes. Remove from the heat and stir in parsley, basil, oregano, and pepper flakes.
4. 4 Drain pasta and transfer to a large bowl. Add oil and garlic mixture, toss to coat, and let sit for 3 to 5 minutes. Sprinkle with Parmesan and serve.

By Greg

Ingredients

• ✓ red pepper flake
• salt
• gluten-free tortiglioni pasta
• olive oil
• anchovy
• garlic
• broccoli rabe
• gluten-free bread crumb
• pecorino siciliano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
3. 3 Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

By Buckwheat Queen

Ingredients

• ✓ red pepper flake
• garlic
• cherry tomato
• rosemary
• olive oil
• salt
• bread
• lardo
• pink peppercorn

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ red pepper flake
• butter
• olive oil
• garlic
• salt
• broccoli stem
• broccoli floret
• chicken stock
• angel hair pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ red pepper flake
• butter
• onion
• basil
• salt
• black pepper
• chicken thigh
• linguine pasta
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish; melt in the oven while it preheats, about 5 minutes.
3. 3 Stir onion, basil, pepper flakes, salt, and black pepper into melted butter; add chicken thighs, turning to coat with butter mixture. Arrange skin-sides up in the baking dish.
4. 4 Bake in the preheated oven until chicken no longer pink at bones and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C). Transfer chicken to a plate.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
6. 6 Stir spinach into butter sauce until thoroughly combined; add linguine and Parmesan cheese, tossing to combine. Place chicken on top to serve.

By CHEFTASMAN

Ingredients

• ✓ red pepper flake
• yukon gold potato
• salt
• olive oil
• white wine vinegar
• garlic
• green onion
• flat-leaf parsley
• salt
• black pepper

Instructions

1. 1 Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
2. 2 While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
3. 3 Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
4. 4 Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

By Buckwheat Queen

Ingredients

• ✓ red pepper flake
• vegetable oil
• mushroom
• leek
• salt
• black pepper
• tomato
• creme fraiche
• carrot
• red lentil
• vegetable broth
• sambal oelek

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

By AngelasHeavencom

Ingredients

• ✓ red pepper flake
• fennel seed
• garlic
• sage leaves
• black pepper
• rosemary
• lemon
• salt
• olive oil
• pork tenderloin
• bacon

Instructions

1. 1 Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.
2. 2 Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.
3. 3 Wrap tenderloin in plastic wrap; refrigerate for 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
5. 5 Unwrap tenderloin; place in center of the prepared baking sheet.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.

By John Mitzewich

Ingredients

• ✓ red pepper flake
• olive oil
• pancetta bacon
• eggplant
• marinara sauce
• cherry tomato
• red wine
• black pepper
• garlic salt
• white sugar
• white pepper
• penne pasta

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
2. 2 Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

By Andrew Bleiman

Ingredients

• ✓ red pepper flake
• fusilli pasta
• extra-virgin olive oil
• kalamata olive
• parsley
• caper
• garlic
• red wine vinegar
• eggplant
• zucchini
• red bell pepper
• onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ red pepper flake
• butter
• olive oil
• zucchini
• yellow onion
• garlic
• kosher salt
• shrimp
• garlic
• baby spinach
• lemon juice
• black pepper

Instructions

1. 1 Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat. Add zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt; cook and stir until zoodles are tender and onion is translucent, about 5 minutes. Transfer to a bowl.
2. 2 Melt remaining 2 tablespoons butter in the skillet. Add shrimp and minced garlic; cook and stir until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, black pepper, and remaining 1/2 teaspoon salt; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

By bgardiner2

Ingredients

• ✓ red pepper flake
• olive oil
• tomato paste
• balsamic vinegar
• white vinegar
• honey
• anchovy
• green onion
• garlic
• rosemary
• kosher salt
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ red pepper flake
• shrimp
• chicken stock
• olive oil
• garlic
• butter
• arborio rice
• shallot
• white wine
• rosemary
• saffron thread
• parmesan cheese
• lemon zest

Instructions

1. 1 Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
2. 2 Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
3. 3 Strain stock and discard shells. Keep warm on low heat.
4. 4 Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
5. 5 Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
6. 6 Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.

By tblair90

Ingredients

• ✓ red pepper flake
• raisin
• rigatoni pasta
• olive oil
• anchovy
• onion
• garlic
• broccoli
• saffron
• pine nut
• cinnamon
• bread crumb
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ red pepper flake
• cherry tomato
• clam juice
• olive oil
• green onion
• garlic
• anchovy
• halibut
• shrimp
• salt
• parsley
• basil
• oregano
• rosemary

Instructions

1. 1 Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
2. 2 Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
3. 3 Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

By John Mitzewich