Chile de Árbol

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

This will work with any nut you want to use.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Use two arbol chiles for a hotter, slow-burning mousse.

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

These savory, and slightly sweet, greens are also great served with pork.

Canned beans are your friend in this garlic shrimp recipe.

Drizzle this fragrant honey over your favorite cheese, or use it as a condiment on prosciutto panini.