Chile

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.

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

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

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.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

Fact: vegetables just taste better with coconut milk

Feel free to sub store-bought tortilla chips for the tostadas.