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tipstools tips 2008 04 how to handle chiles
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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
Rick Martinez
Cooking
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
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
techniques
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Danielle Walsh
Cooking
Make room in your pantry for a chile collection.
Rebecca Gao
Cooking
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
Cooking
Just don't call it compound butter.
Molly Baz
Shopping
Forget stuffing your suitcase with Esplette, California makes it now too.
Kyle Beechey
Culture
The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.
Ann Mah
Cooking
A world traveler shouts out his love for dried chiles, from Mexico to China
Matt Gross
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
techniques
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
This pepper is not a one-dimensional ingredient.
Sylvio Martins
Cooking
It heats up a cool celery tofu salad...and anything else in your fridge.
Chris Morocco
Culture
It’s a cheese-stuffed roasted and fried green chile that’s nestled into a swipe of refried pinto beans and wrapped inside a supple flour tortilla.
Maggie Hennessy
Restaurants
Miamians are passionate about what makes the perfect Cuban sandwich. Here are eight places that get it right.
Carlos Frías
Culture
An ode to the chivito, the little South American sandwich that deserves to conquer America
Matt Gross
Cooking
It’s tangy and it’s rich and it's pretty much the best sauce ever.
Emily Schultz