Chile

Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly like it with couscous or rice. Adjust the amount of heat by increasing or reducing the number of chiles. Just remember, it is meant to be hot!

A spicy, tangy option for anyone who loves to put mayo on burgers.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Melitzanasalata This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma. Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate—that only hastens deterioration. Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos—as long as they are agreeably spicy but not fiery hot.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich.

Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

It's not traditional, but we love the heat that fresh ginger adds to salsa.

For a little less heat, omit the chiles or mustard seeds.

This fresh seasonal sauce—so good you'll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don't burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

We subbed baked chips for fried. Same flavor, less fat.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

For the ultimate nachos, layer tortilla chips with beer-braised carnitas, black beans, and shredded cheddar and Monterey Jack. Bake until the cheese is melty, then serve it with all your favorite toppings.