Chile

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

A smoked gouda spread melts into these cheesy potatoes, giving them savory summer vibes; if you have access to a grill, go ahead and cook the potatoes outdoors for double the smoky action.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

Meet posole, one of the tastiest, prettiest, one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings.

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 ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Stock your fridge with salsa, eggs, and cheese, and keep a bag of day-old tortillas chips around to instantly throw together this filling, comforting, sobering meal.

This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.