Chile

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

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.

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil.

Fox Bros. Bar-B-Q in Atlanta, GA, sells its own barbecue sauce, which you can order online, but any store-bought sauce will work for this smoked chicken wings recipe too.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.

Serve this versatile grilled steak over rice or set it out with tortillas and all the toppings for an easy Sunday-night taco bar.

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

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

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

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.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.