Chile

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Add smoky, spicy flavor to just about anything.

And it sounds incredible.

If you’ve never made posole, this is a good starter recipe.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

The shrimp is even better when it’s grilled.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Have these six items at the ready and consider your next meal made.

This is the time to break out the grating attachment to your food processor.