Chile

Consider this salad more supporting evidence that, yes, you need a mandoline in your life.

This is the condiment version of those summer sandals you want to wear with everything.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

You’re essentially making a large chicken fat–doused crouton here, people.

These are the Middle Eastern ingredients that senior food editor Andy Baraghani swears by.

Ain't no party like a sandwich party.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Coconut cream gives this soup velvety richness.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.