Chile

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

Think of this pasta from Tosca as a carbonara, but with tomatoes in place of the eggs.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

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.