Chile

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.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

An easy, chile-spiked tomato salsa for all your taco needs. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

There's always leftover chipotle in adobo sauce, but throwing them away is a shame. Here's how to use up the rest of that spicy, smoky can of goodness.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

A deconstructed Mexican mole visually inspired by the Mesoamerican pyramids with stained-glass-like bits of dried fruit. NBD.

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.