Chile

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Why choose between verde and roja salsa when you can have both?

As long as I have a jar in the fridge, I know dinner's going to be okay.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.

This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

And we mean lots.

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

Yes, you can eat butternut squash raw!

This spicy-tangy-funky condiment will become your secret weapon.

Serve this huge pot of flavorful stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.

Nothing fancy here. Just a really damn good corn salsa recipe.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.