Chile

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

A spicy, tangy option for anyone who loves to put mayo on burgers.

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

The secret to this dish is the crunchy and creamy deep-fried avocado.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.