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magazine fasteasyfresh spicy turkey chile verde with hominy and squash
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos.
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
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Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.
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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.
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We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
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The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
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The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.
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A low-fuss soup like this spicy, hearty number is great for a crowd.
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A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
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I just can't get enough of this soy-chile paste combo.
Alyse Whitney
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
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
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
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
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Kick your chili up a notch with chorizo and white beans.
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The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
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Spicy beef meets the crunch of cucumber, creamy avocado, and the tang of a Cholula® Green Pepper mayo. It’s bursting with flavor and a match made in lettuce cup heaven.
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Need something sweet and cheesy? These red peppers will do the trick!
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.