Chile

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.