Chile

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.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

We spoke to Dr. Stephen Jones, the director of the Bread Lab at Washington State University about the future of wheat and bread in the U.S.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

No need to buy preflavored vodka; we got great results making our own.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.