Vegetable

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

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

This impressive-looking roast is easy to carve once you get started.

To keep the matzo dumplings light, don't overtax the dough.

Carrots get roasted with spices and served with creamy yogurt in this meatless recipe

Since when did TV addicts become boob-tube tubers? We look at the origins of "couch potato" and other vegtastic metaphors

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

From a jalapeño-juice incident at Waffle House to an excessively spicy pizza, close encounters with chile have inspired not just panting but actual lawsuits

What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?

Is a Thai bird chile really THAT hot? Five strangers in Times Square say yes—in GIF form

The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.

Chefs share their first time tasting Sriracha, chiles, and more.

Use two arbol chiles for a hotter, slow-burning mousse.

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

Our guide to using different types of chiles, from dried and flaked to fresh and powder.

Are chiles an antioxidant-filled wonder food? Or a bacteria-harboring carcinogen? We searched the annals of science to find the truth.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

Hasselback potatoes look super-impressive on the plate, but they're remarkably easy to pull off—here's how