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recipes 2004 09 grilled chile salasa with rice crackers
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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
Culture
It’s spicy, earthy, crunchy, and tastes like buttered popcorn!
Emily Schultz
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Cooking
Now go out there and be a cracker visionary
Andy Baraghani
test-kitchen
The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce.
Hunter Lewis
Culture
Amy Albert
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
techniques
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
Rick Martinez
techniques
Jill Silverman Hough
techniques
Start your day off on the right foot with a breakfast that's fast, easy, and tastes great. Enter the Wasa cracker.
Rochelle Bilow
techniques
What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.
Elyssa Goldberg
Cooking
It's International Hot & Spicy Food Day, so here are 15 hot sauce- or chile-laden dishes to get your palate buzzing
Danielle Walsh
Culture
techniques
Culture
I snuck it out of an Andy Baraghani recipe. Thanks Andy!
Alex Beggs
Cooking
Just don't call it compound butter.
Molly Baz
Culture
More formally known as nam prik noom (Chiang Rai chile relish). Watch Kris Yenbamroong and learn
Culture
Emma Wartzman
Cooking
Like miso-butter fish and a quick ginger cocktail.
Bon Appétit Staff & Contributors
Cooking
Crowd-pleasing sausages, spicy blistered edamame, and the easiest risotto to add to your weeknight dinner roster.
Bon Appétit
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
Restaurants
The crowd-pleasing cuisine is crossing state lines, this time with house-made tortillas, top-shelf tequila, and queso that's just as gooey as you remember.
Paula Disbrowe