Chile

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

How can you look at this and not crave brisket tacos?

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

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.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

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

Red chiles are the best for drying.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.