Chile

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Smoking a whole turkey is little more work than roasting a bird, but it infuses the meat with a rich, woodsy flavor. All it requires is setting up a grill. Once that's done, the turkey's good to go—all it needs is a simple glaze made from hot-pepper jelly. The final glaze caramelizes on the skin and adds a sweet and sour heat to the smoky turkey.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

This dish is only as good as the crab it's made with; buy the freshest you can find.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.

Don't have a spice mill? You can use a blender or food processor for this one.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.

A flavor bomb, this dish highlights the fragrant hot cherry pepper. I make it for company because the dish is unusual, very seasonal, and warms up well, so I can enjoy the cocktail hour, too. If you find seeded pickled cherry peppers in the deli section of your supermarket, you can skip the first step in the recipe.

Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.