Author: Stanley Lobel
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
It's not just a marinade-this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.
Author: David Tamarkin
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Author: Rhoda Boone
Author: Roberto Santibañez
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Author: Eric Werner
Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.
Author: Brigid Washington
Author: Alexis Touchet
Author: Steven Raichlen
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
Author: Alison Roman
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.
Author: Rhoda Boone
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Author: Sarah Kirnon
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must...
Author: Ana Sortun
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Author: Gabriela Cámara
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs...
Author: Anna Stockwell
For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready any time you please.
Author: Katherine Sacks
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different...
Author: Nicole Ponseca
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Author: Claire Saffitz
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up...
Author: Carla Hall
Author: Jean Thiel Kelley
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Author: Nguyen Tran
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
Author: Steven Raichlen
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Author: Zarela Martinez
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Author: Tanya Holland
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Alison Roman
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Selma Brown Morrow
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that...
Author: Hooni Kim
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated...
Author: Molly Baz
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Author: Chris Morocco
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers...
Author: Kathy Brennan
Author: Sergio Remolina
Author: Andrea Reusing
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with...
Author: Anissa Helou