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 want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Author: Coco Morante
Author: Molly Wizenberg
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta,...
Author: Janneke Vreugdenhil
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates...
Author: Marvin Gapultos
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Ivy Stark
Author: Bernardo Bukantz
Author: Ricardo Muñoz Zurita
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Andy Ricker
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: José Andrés
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
Author: Hooni Kim
Author: Andy Ricker
Author: Ivy Stark
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Author: Jennifer Iserloh
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted,...
Author: Anna Stockwell
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
Author: Bon Appétit Test Kitchen
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
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, diced root vegetables, and apples is based...
Author: Susan Feniger
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
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
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: Jean Georges Vongerichten
Author: Ravin Nakjaroen
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
If you have jumped on the Sriracha bandwagon, this is the salt for you. Use it on anything that could use a spicy punch- popcorn, fried potatoes, ramen noodles, grilled seafood, and sliced tropical fruits....
Author: Leslie Bilderback
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Amelia Saltsman
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.
Author: Angela Dimayuga
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding