Fresno Chile

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

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

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.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

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.

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

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

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.