Chile

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Use just one type of bean to ensure even cooking.

Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)

The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo. 

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

When you put an egg on eggplant, you get a veg main course.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

For the most vibrant, striking hue, stick with one type of pepper.