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recipes 2004 01 red chile oil
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Cooking
It heats up a cool celery tofu salad...and anything else in your fridge.
Chris Morocco
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
Rick Martinez
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
Make room in your pantry for a chile collection.
Rebecca Gao
Cooking
Just don't call it compound butter.
Molly Baz
techniques
The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce
Bon Appétit
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
techniques
Cooking
Real hot sauce lovers know how to preserve the fragrant heat of summer's fresh peppers, and that's the truth
Mary-Frances Heck
techniques
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
techniques
If you like it hot, now's your chance.
Elyssa Goldberg
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Cooking
A world traveler shouts out his love for dried chiles, from Mexico to China
Matt Gross
Culture
Joe is either trying to kill me or marry me with these crispy fried habaneros. Plus more reviews!
Alex Beggs
Cooking
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
techniques
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Danielle Walsh
Cooking
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Culture
How spicy food became ubiquitous in the world’s hottest places—and why the rest of the planet just can’t get enough
Von Diaz
Cooking
Don't you dare use that fancy bottle of walnut oil to sear meat! These 6 recipe ideas are perfect for your fancy olive oils, nut oils, and more.
Rochelle Bilow