Chile de Árbol

A Goan dish from the Savoi Spice Plantation.

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Lee Schmidt of Wichita, Kansas, writes: "My wife and I just returned from our honeymoon in Mexico. We thoroughly enjoyed our stay at the elegant Mahakua Hacienda de San Antonio in Colima. Our last night there, we dined on the rooftop terrace and shared an amazing pineapple tartlet." Dice any leftover pineapple and use it, with its caramel syrup, as an ice cream topping.

Leave it to the Italians to come up with such a delectable, imaginative way to round out a meal. Literally "cooked bread," pancotto is the cold-weather counterpart of panzanella, Italy's summer bread salad. Use the pan drippings from the from beef tenderloin to add richness.

These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like.

Pozole Blanco con Salsa de Chile de Árbol This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

Inspired by salsa de cacahuate, this delightful sauce is spicy, rich, and velvety.

These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

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

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.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.