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recipes posole with red chile
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Recipes
(153)
Easy
Recipes
If you’ve never made posole, this is a good starter recipe.
3.5
(3.5)
Quick
Recipes
Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
4.7
(4.67)
Recipes
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.
4.0
(4.21)
Vegan
Recipes
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
5.0
(5)
Recipes
Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
5.0
(4.83)
Easy
Recipes
This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
5.0
(5)
Quick
Recipes
Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
5.0
(4.85)
Easy
Recipes
An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.
5.0
(5)
Recipes
"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
Recipes
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!
5.0
(4.9)
Recipes
Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.
4.5
(4.54)
Easy
Recipes
All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.
4.0
(4.1)
Articles
(128)
Cooking
Make room in your pantry for a chile collection.
Rebecca Gao
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
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
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
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Videos
(227)
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Shilpa Uskokovic spent days in the Bon Appétit Test Kitchen making tray after tray of red velvet cake to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate red velvet—from the rich chocolatey taste to the fluffiest cream frosting—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
Get the entire recipe, plus access to over 50,000 more from Bon Appetit and Epicurious: https://bit.ly/3uLqs8D
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Let our Black Bean Soup with Chile-Lime Crema warm up your fall evening.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Dive into our amazing Tortellini with Brown Butter recipe!