Chile

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.

Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

A great basic pickle brine that complements any pepper you like.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Combined with coconut milk, it’s the base for your next Thai curry.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

How can you look at this and not crave brisket tacos?

Slice these and mix with cured meats for a fresher take on antipasto salad.

Chipotle's latest ad wants to pull at your heartstrings. But there's a whiff of desperate rebranding in the air that's undeniable.