Chile

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These light and eggy cheese puffs are channeling your favorite bar snack.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Yes, turkey is a relatively lean protein, but when you pair it with white beans, a robust and concentrated chile purée, and simmer it for a short period of time, it delivers major body and richness. 

This Kung Pao recipe stays very close to the original but includes seasonal peppers.