Chile

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.

You’re essentially making a large chicken fat–doused crouton here, people.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.