Chile

This white chili recipe works well with ground chicken or turkey, too.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Never met a corn fritter recipe we didn’t like, and we love this one.

This will work with any nut you want to use.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Jiyeon Lee’s sauce calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

From a jalapeño-juice incident at Waffle House to an excessively spicy pizza, close encounters with chile have inspired not just panting but actual lawsuits

What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?

Is a Thai bird chile really THAT hot? Five strangers in Times Square say yes—in GIF form

The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.