Fresno Chile

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Yes, you can eat butternut squash raw!

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

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

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

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

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

How can you look at this and not crave brisket tacos?

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.