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magazine roasted new potatoes with poblano chile rajas
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
5.0
(5)
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
Vegan
2.0
(2)
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
Easy
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4.0
(3.9)
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Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.
5.0
(5)
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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(5)
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
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Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
4.7
(4.73)
Easy
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Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
5.0
(4.91)
Easy
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Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.
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(5)
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A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
(4.38)
Quick
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Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.
4.0
(4.12)
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
5.0
(5)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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(5)
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One in ten Padróns or shishitos is actually spicy. Pepper roulette!
Quick
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Potatoes covered in cheese is never a bad thing.
5.0
(5)
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Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.
4.7
(4.67)
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
4.4
(4.4)
Easy
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Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.
4.5
(4.5)
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Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.
4.0
(4.24)
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A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.
4.6
(4.58)
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Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.
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The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles.
4.4
(4.38)