Fresno Chile

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

The broccoli should still have snap and crunch after charring.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

If you're short on time or refrigerator space, you can preseason the pork for only 1 to 2 hours.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

When you put an egg on eggplant, you get a veg main course.

These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Try this take on a classic Sicilian side with fish or grilled pork.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

The vinegared shallots and fresh herbs cut through the richness of the steak.

If the vibrancy of this dressing fades, perk it back up with more lime juice.