This recipe, along with other sizzling holiday snacks, can be found in the article

There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Here is an unusual sauce that is almost a stew. In Puerto Rico, some 
cooks depend on only the bell peppers for Capsicum flavor; others add 
some rocotillo chiles, as I do if I can find them. Otherwise, I use a 
fourth the amount of habaneros. Serve this sauce over a rice or black 
bean dish.

There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

This recipe and others can be found in the following article:

For years I've been trying to duplicate the homefries served since the early 1960s at Monroe's Restaurant in Albuquerque. This version is the closest I've come to it. Don't let the bacon fat or lard worry you—this is a very special exception to all the rules and you don't need that much of it. Serve topped with New Mexico Red Chile Sauce.