How to use A&B American Style: Blue Cheese Sweet Potatoes

Buffalo Blue Cheese Sweet Potatoes

It’s time to break tradition. Besides, isn’t everyone sick of Great Aunt Ethel’s sweet potatoes slathered in marshmallows? We present to you: Blue Cheese Sweet Potatoes. Toss the wedged potatoes with a little oil, A&B American Style Pepper Sauce, honey, and sage before roasting. Ingredients you can feel good about, even if you’re only doing it so you can eat more pie.

Blue Cheese Sweet Potatoes


  • 2-3 sweet potatoes, peeled and sliced into equal sized wedges
  • 1 tbsp coconut or olive oil
  • 1 1/2 - 2 tbsp A&B American Style Original Pepper Sauce
  • 1 tbsp honey
  • 6-8 fresh sage leaves, chopped into halves
  • salt and pepper
  • 4 oz blue cheese, crumbled


  1. Preheat your oven to 375° F.
  2. Whisk together the oil, A&B American Style Original Pepper Sauce and honey.
  3. In a large bowl, toss the sweet potato wedges in the Pepper Sauce mixture.
  4. Spread the sweet potatoes out evenly on a large baking sheet and season with salt & pepper
  5. Sprinkle the fresh sage leaves on top
  6. Roast the sweet potatoes for 35-45 minutes, stirring every 15 minutes. When cooked through and beginning to brown, remove the sweet potatoes from the oven.
  7. If you like it hot, toss the baked sweet potatoes in more A&B American Style Original Pepper Sauce. Top with the crumbled blue cheese, and serve!
Ingredients for Buffalo Blue Cheese Sweet Potatoes
Cut sweet potatoes ready for the oven
Roasted sweet potatoes fresh from the oven
Buffalo Blue Cheese Sweet Potatoes with A&B American Style

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How to use A&B American Style: American Style Spicy Pumpkin Seeds

American Style Spicy Pumpkin Seeds

Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.

A&B American Style Spicy Pumpkin Seeds



  1. Get rid of the pumpkin guts
    • Put the seeds in a colander and rinse under cold water, dry them
    • If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”
  2. In a bowl, toss the pumpkin seeds with oil, A&B American Style NYC Rooftop Pepper Sauce, and Worcestershire sauce
  3. Combine salt, cumin, garlic powder, and chili powder; sprinkle over seeds and toss to coat
  4. Spread onto a foil-lined baking pan
  5. Bake, uncovered, at 400° for 20 minutes or until lightly browned, stirring halfway through baking
  6. Store in an airtight container (if somehow, you have any left)


When you're done, they should look like this:

The roasted pumpkin seeds

If you're a talented photographer, plating these at the perfect time of day, in the perfect bowl, with the perfect shadow, they should look like this:

The pumpkin seeds ready to devour

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American Style Spicy Pumpkin Seeds
November 05, 2015


endorsements ›   gifts ›   holidays ›   Oprah ›   press ›  

Check us out: Oprah's Favorite Thiiiings!

 Oprah's Favorite Thiiiings!

This morning we are extremely excited to announce that our multipack of Pepper Sauce is officially one of Oprah's Favorite Things for 2015. That's serious praise, check out what she said:

"Stedman and I are a hot sauce family, and I can tell you these pepper sauces are for real! The fresh ingredients give them flavor that's just as intense as the heat. Pass the catfish, please..."

How can you get a better endorsement than that? It's been a struggle to keep this a secret since we found out and we are so excited to finally be able to share it with you.

And, in case you're wondering, National Catfish Day (aka half-Christmas) is exactly 6 months from Christmas Day on June 25th. You'll probably need a new bottle by then.

Get 20% off of your multi-pack when you use code OPRAH at checkout


October 22, 2015


gifts ›   holidays ›   ingredients ›   NYC Rooftop ›  

The 2015 Harvest of NYC Rooftop is here!

NYC Rooftop Sale!

We're very excited to have worked with the Brooklyn Grange again this year to grow the chilies for our NYC Rooftop Pepper Sauce and are celebrating with a big introductory sale!

Save 25% with the code in the image above from now until Friday at 11:59PM

It's valid on our NYC Rooftop Pepper Sauce and on our new Terroir Tasting Set, which includes a bottle of the Original and the NYC Rooftop so you can see, taste, smell, feel and hear the difference the ground makes.

How to Use A&B American Style: Foundational Chicken Wings

It’s hard to believe we make hot pepper sauce and have not yet put up a recipe for chicken wings.

That changes now.

Potential Past via Flickr

We like to keep things simple at A&B American Style, so here are the foundational elements of chicken wings:
1) wings 2) heat 3) sauce.

Once you lay the foundation, there are thousands of ways to personalize it to your taste. This fundamental recipe is paleo/clean eating-friendly and as simple as they come.

Foundational Chicken Wings with A&B American Style Pepper Sauce



  1. Season chicken wings with salt and pepper
  2. Add heat
    • Grilling: Heat grill to medium-high heat (375-425°F). Lightly oil grill to prevent sticking. Grill wings for 20-25 minutes turning a few times
    • Baking: Preheat oven to 400°F. Line rimmed baking sheet with foil and top with wire rack. Bake wings in a single layer on the wire rack for 45-50 minutes, turning once halfway through cooking
  3. Near the end of cooking, combine melted butter and A&B American Style Original Pepper Sauce
  4. Once wings are fully cooked, toss them in with sauce
  5. Optionally, put them back on the grill for a couple of minutes to cook the sauce in
  6. Serve with traditional and untraditional sides and more Pepper Sauce
  7. Beers are not paleo, but you are stronger willed than we if you leave them in the fridge

That’s it. Minimal skill required. Minimal cleanup. 

Now that you’ve got the base down, check out a few ways to change things up:

  • Want to make your wings extra juicy? Start by marinating them in buttermilk. While it’s not paleo, this will help them stay moist on the grill
  • Want spicier wings? Try this recipe for Jerk Chicken Wings. Save your hands the trouble of working with fresh habaneros. We capture their essence beautifully in A&B American Style More Heat Pepper Sauce. Substitute in ½ cup of sauce
  • Looking for even more flavor? Check out Juli Bauer’s Sticky Sesame Teriyaki Chicken Wings over at Nom Nom Paleo. The recipe requires some work, but you can simplify it by using A&B American Style With Garlic Pepper Sauce (which is paleo) instead of making your own sriracha (which takes time)

Have your own suggestions for how to use A&B American Style? We are @ABAmericanStyle on Instagram and Pinterest and we want to hear from you

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July 26, 2015


chill ›   corn ›   peaches ›   recipes ›   soup ›   summer ›   uses ›  

How to Use A&B American Style: Chilled Corn and Peach Soup

This recipe is cross posted on our @Medium page. There are some additional notes made there. Check it out

If you like seasonal produce, then you probably have a lot of corn and peaches right now. Great! Because corn and peaches are delicious.

Here’s a summer soup to make from any extra corn and peaches you have. I like to eat it chilled while sitting on the porch. You are welcome to eat it warm if you prefer (substitute stock for water in that case).

It gets a bite from ginger and our Original Pepper Sauce. Coupled with the natural sweetness in the corn and peaches, this flavor combo is a perfect way to start a picnic.

Chilled Corn and Peach Summer Soup

Serves Four to Six, depending on your bowls


  • 2 ears of corn
  • 2 ripe peaches, diced
  • 2 tsp minced ginger
  • 1 really fat spring onion or 3 of the skinny ones, chopped
  • Basil leaves
  • Blue corn tortilla chips
  • Our A&B American Style Original Pepper Sauce
  • Water
  • Salt, to taste


  1. Shuck and clean the corn
  2. Cut the kernels off the cob
  3. Add the kernels and naked cobs to a pot with enough water to cover them and heat
  4. When the water starts boiling, add the chopped spring onion
  5. 3 minutes is enough to cook the corn and spring onion. Then turn off the heat
  6. Save about 2 cups of the cooking water (you probably won’t use it all)
  7. Toss the cobs, they don’t help you anymore
  8. Strain the corn kernels and spring onions out of remaining water
  9. Set some of the kernels aside for garnish
  10. Dice the peaches and put them in the blender
  11. Add the minced ginger to the blender
  12. Add the corn and spring onion to the blender
  13. Blend a little on low (note: be careful when blending hot liquids)
  14. Blend more on high
  15. Add A&B American Style Original Pepper Sauce
  16. Add water to get to your desired texture
  17. Season with salt to taste
  18. Chill ← You and the soup
  19. Taste and adjust seasoning
  20. Portion out the soup (there are 4–6 servings here depending on your bowls)
  21. Garnish with corn kernels, torn basil, and A&B American Style Original Pepper Sauce
  22. Crush some blue corn tortilla chips for crunch and presentation
  23. Enjoy!

Have your own suggestions for how to use A&B American Style? We are @ABAmericanStyle on Instagram and Pinterest and we want to hear from you

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How to Use A&B American Style: Roasted Salmon Belly

This recipe is courtesy of Chef Harold Villarosa of the Insurgo Project, a community collective committed to nurturing the farm to table movement in low-income neighborhoods throughout the country.

Insurgo partners with local farms, restaurants, chefs, and development agencies to source and serve organic food using innovative cooking techniques providing local communities with practical knowledge and financial means to eat from farm-to-table, from field-to-fork.

The finishing touch on the Salmon

Roasted Salmon Belly Served with Green Sphere Salad and Pickled Red Cabbage

  • 1 whole salmon belly

Marinade Ingredients

  • 3/4 tsp white peppercorns (4g)
  • 3/4 tsp coriander pods (4g)
  • 1 cinnamon stick
  • 2 T lemon juice
  • 2 T A&B American Style With Garlic Pepper Sauce
  • 1 onion, roughly diced
  • 1 red bell pepper, roughly diced
  • 2 cloves of garlic
  • 3 tsp chopped parsley (15g)
  • 2 thyme sprigs
  • Salt
  • 1 cup vegetable stock

Directions for Roasted Salmon Belly

  1. Toast the spices in a dry saucepan to release the natural oils. Once they smell fragrant, add them to the blender
  2. Add the rest of the marinade ingredients, except the vegetable stock, to the blender
  3. Blend slowly, adding stock gradually
  4. Blend on high until the mixture is smooth
  5. Lay salmon belly on a baking sheet, season with salt and pepper
  6. Cover salmon with marinade, wrap in plastic, and chill for ~8 hours in the fridge
  7. Take the belly out of the fridge and allow it to come to room temp while you preheat the oven to 400
  8. When the oven is hot and ready, roast the belly for 6 minutes
  9. Check on your fish and rotate it, 6-9 more minutes until done
  10. Plate with style because this dish is for real
  11. Artfully spread pea purée (recipe below) on the plate and set fish in center
  12. Add a little more purée for decoration and color. Top with green sphere salad, pickled cabbage and fresh leaves of cilantro (recipes below)
  13. Quickly snap a photo for instagram: #justfoodinyourfood @ABAmericanStyle
  14. But post it later
  15. Immediately share with the special guest you want to impress; serves 2

Pickled Red Cabbage

  • 2 cups sliced red cabbage
  • 3 cups water
  • 2 cups white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 garlic clove


  1. Combine all ingredients except cabbage and bring to a boil
  2. Pour over cabbage and let pickle for 8 hours

Pea Purée

  • 2 cups frozen peas
  • 1 cup picked mint leaves
  • Cold water
  • Salt
  • White pepper


  1. Defrost frozen peas
  2. Add to blender and blend slowly
  3. Add in mint and continue to blend
  4. Add in cold water to loosen the mixture to your desired texture
  5. Season with salt and white pepper

Plating the Salmon

Green Sphere Salad

  • 3 T edamame
  • 3 T peas
  • Pickled cabbage from above
  • Lemon juice, to taste
  • Olive oil
  • Cilantro leaves
  • Salt and pepper


  1. In a bowl, mix edamame, peas, and pickled cabbage
  2. Dress with lemon juice and olive oil, to taste
  3. Season with salt and pepper

Adding a measure of With Garlic Pepper Sauce

Have your own suggestions for how to use A&B American Style? 

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Check us out: Rodale recommends us for the sustainably minded dad

Rodale News is one of the original sources for news about sustainable agriculture and organic living. So, we're honored to be mentioned in their roundup of Father's Day Gifts for the Sustainably Minded Dad.

From the article:

Some hot sauces bring the heat, but no flavor. A&B American Style Condiments' Jalapeño Pepper Sauce does both. It's spicy, without being overwhelming, and maintains a great pepper taste. Plus, it's organic, non-GMO, and has no sugar. Just the thing to add the perfect kick to a meal.

You can get your bottle in our online store or in any of these real world retailers.

How to use A&B American Style: Chili-Cilantro Stem Relish

This recipe is inspired by one we learned from asian chefs. In a restaurant kitchen, you do not waste. We hope you want to live that way at home, too.

So, if you use cilantro, but don't know what to do with the stems, this is it. The stems have all the same flavor as the leaves AND they have more texture. We use them here with shallots, garlic,  Pepper Sauce, and a dash soy sauce to create a condiment with texture, bright flavors, and of course, a bit of heat.

We love this on seafood (try it on your sashimi) and on crisped tofu (as pictured below).



Recipe: A&B American Style Chili-Cilantro Stem Relish

  • Half of a shallot, diced
  • Cilantro stems, as much as you have shallot, also diced
  • 1/2 tsp Minced garlic
  • 2T, Pepper Sauce  (or more, obviously)
  • 1/2 tsp soy sauce


  1. Mix all ingredients
  2. Let sit in the fridge for  an hour or more for the flavors to mix
  3. Spoon over  pieces of sashimi or tofu
  4. Enjoy!
  5. Note: This recipe is flexible. More Heat Pepper Sauce, Shallots, cilantro, and garlic are a fantastic flavor combination. If you like it with more garlic, add that or use our With Garlic Pepper Sauce. The key is that  you'll get some great textures for dishes are are in need of it


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April 16, 2015


grilling ›   onions ›   pickles ›   recipes ›   tacos ›   uses ›  

How to use A&B American Style: Pickled Red Onions

Red onions. They're delicious. We love them raw. We love them in Pepper Sauce. We love them pickled.

Maybe you hear pickle and you think it's a laborious process of hot water baths and time. IT DOES NOT HAVE TO BE THAT WAY!

Here's a QUICK  pickle that is a perfect  topping for  fish tacos and sandwiches.

Recipe: A&B American Style Pickled Red Onions


  • Water
  • 1 red onion, sliced thinly
  • Lime juice, from one lime
  • 2T, More Heat Pepper Sauce  (or more, obviously)
  • 1 tsp salt (or more, to taste)
  1. Boil water
  2. Put red onions in a bowl
  3. Pour boiling water over onions
  4. Wait....10...whole...seconds
  5. Or maybe 15, depending on how thinly sliced your onions are and how soft you want them (longer = softer)
  6. Drain the water from the onions and return to bowl
  7. Squeeze the juice of a lime over the onions
  8. Add More Heat Pepper Sauce
  9. Cool in the fridge or by putting the bowl in another bowl containing ice water
  10. Use on tacos and sandwiches for up to a week, keep refrigerated


Have your own suggestions for how to use A&B American Style? Did you  use the juice from this recipe for a Michelada?  Be the first to put that on Instagram and tag us. We'll give you a bottle of Pepper Sauce.

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