Chile

Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

This bright and creamy dip is RSVP’ing yes to your next cookout.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.

These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, cayenne, and ajwain here), making it an ideal grillable vegetarian protein. 

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.

This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.

Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.