Chile

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

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.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Yes, you can eat butternut squash raw!

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

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

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

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

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.

You’re essentially making a large chicken fat–doused crouton here, people.

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

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.