Chile

Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.

This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Fiery chili-crisp pasta, spicy cocoa shrimp, beef mala hot pot, and more tingle-inducing recipes.

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Only slightly more involved than cracking open a jar from the grocery store.

Studded with poblanos and Yukon Gold potatoes, this Mexican-style picadillo is good enough to eat straight from the pan.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

A few hours transform hunks of brisket, smoky chiles, and zero beans into this stunning bowl of red.

Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.

Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.

Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

This Lao-style larb recipe from chef Kris Yenbamroong is tangy, spicy, and packed with umami.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.