Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be...
Author: Julie Sahni
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Author: Marlena Spieler
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
Author: Maricel Presilla
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing...
Author: Kathy Brennan
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste,...
Author: Rhoda Boone
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Author: Zarela Martinez
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: Susan Feniger
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful...
Author: Andy Baraghani
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Author: Jeanne Kelley
We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Author: Andy Baraghani
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Rawia Bishara
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Author: Daniel Shumski
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were...
Author: Nadege Fleurimond
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...
Author: Suvir Saran
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....
Author: Amelia Freer
Author: Steven Raichlen
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani
Author: Kay Chun
Author: Selma Brown Morrow
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Author: Bon Appétit Test Kitchen
Author: Jason Vincent
Author: Andrea Albin
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet spots for an early spring 30-minute meal.
Author: Anna Stockwell
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...
Author: Sergio Remolina