When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens...
Author: Claire Saffitz
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but...
Author: Paul Grimes
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket,...
Author: Susan Feniger
Author: Zak Pelaccio
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful...
Author: Rick Martinez
Author: Lisa Fain
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably...
Author: Gina Marie Miraglia Eriquez
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
Author: Susan Feniger
Author: Andy Ricker
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean...
Author: Rhoda Boone
Author: Nils Bernstein
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the...
Author: Ann Redding
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Lourdes Castro
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough...
Author: Rhoda Boone
Author: Chad Luethje
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Marcela Valladolid
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Author: Eric Werner
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles,...
Author: Nick Korbee
Author: Roberto Santibañez
Author: Diane Rossen Worthington
Author: Molly O'Neill
Author: Josef Centeno
Author: Paul Grimes
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
Author: Darryl Estrine
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Author: Donna Hay
Author: Francine Maroukian
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Author: Donna Hay
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout