Chile

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

This month we were all about spring veg and comfort food.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These light and eggy cheese puffs are channeling your favorite bar snack.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Make room in your pantry for a chile collection.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

I've taken her template for these eggs with me no matter where I've lived.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.