Chile

This dish marries the key spicy-sour elements of classic Thai green papaya salad with zesty grilled chicken and the best of summer produce.

These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.

Give the classic cucumber sandwich an herbaceous punch with a lemony cilantro-jalapeño chutney.

This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.

Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

You could be totally hammered halfway through the Super Bowl and still make this queso. It’s that easy.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.