This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Author: Roberto Santibañez
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough...
Author: Mark Bittman
Author: Mary Frances Heck
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
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
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a...
Author: Gonzalo Guzmán
Author: Zakary Pelaccio
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Author: Chad Luethje
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Author: Rochelle Palermo
Author: Jean Georges Vongerichten
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
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their...
Author: Claire Saffitz
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty...
Author: Claire Saffitz
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
Author: Mary Frances Heck
We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.
Author: Josh Walker
Author: Molly Wizenberg
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: Art Smith
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...
Author: Paul Grimes
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
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: Melissa Roberts
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Bon Appétit Test Kitchen
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
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Author: Andy Ricker
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Amelia Saltsman
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the...
Author: Rhoda Boone
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey