Chile

You’ll want to put this aromatic coconut topping on everything.

Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.

This spicy blackberry margarita gets its heat from a chile de árbol, shaken with fresh berries and a sprig of mint.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Zesty jalapeño halves make the perfect vehicle for these crunchy, juicy, meat-filled snacks.

A summer side with main dish energy.

Stir-frying slices makes this dinner doable on any given night.

A beefed-up take on a BBQ staple.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Best served chilled.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

Grilling fish atop a bed of lemon slices is the key to not sticking.

A kiss of heat makes an otherwise lovable dip simply irresistible.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

This brothy bowl will nourish you from the inside out.

This quick-cooking dish that will disappear as fast as it comes together.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.

Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.