Chile

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.

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.

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

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.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

A cooling and crunchy green version of the typical tomato-based salsa.