Chile

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.

It's porky, it's spicy, and it's delicious. But what is chorizo, actually?

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

"Chipotle's queso is actually a crime against cheese."

Pour one out for the jalapeño, the green chile that really brings the heat when these 55 recipes for tacos, sauces, pastas, and cocktails need it most.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

The tangy-spicy yogurt sauce here means no more boring carrots.