Serrano Chile

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

These jammy eggs are a quick and beautiful addition to any cocktail party.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

As with any fermented food, timing will depend on the ambient temperature (the hotter it is, the faster it will go). Indoor temperatures were about 68°F—72°F when we developed this recipe and that’s what our time range reflects, so use it just as a guideline. If possible, 82°F is ideal. Most important though will be checking for signs that indicate the batter is ready (bubbly, airy, and sour).

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

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.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

Serve panko-crusted white fish with a piquant relish of cucumbers, fennel, and chiles, kissed with both lime and cilantro.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

Combined with coconut milk, it’s the base for your next Thai curry.