Author: Bon Appétit Test Kitchen
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Mary Cech
Author: Susan Feniger
Author: Bon Appétit Test Kitchen
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....
Author: Amelia Freer
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Zakary Pelaccio
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Marlena Spieler
Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.
Author: Daphne Oz
Author: Jean Georges
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.
Author: Rick Martinez
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Author: Claire Saffitz
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.
Author: Andrew Tarlow
Author: Kay Chun
Author: Mary Frances Heck
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...
Author: Sergio Remolina
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
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 fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
Author: Zak Pelaccio
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Author: Janet A. Zimmerman
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Author: Anna Stockwell
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 it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
Author: Ying Chang Compestine
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
An easy Mexican Rice recipe
Author: Chad Luethje
Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Gaston Acurio
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Marcela Valladolid
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing...
Author: Kathy Brennan
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.