Chile

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

The scent of homemade salsa roja always takes me back to my childhood. The aroma of rehydrating dried chiles mingling with fresh serrano chiles or jalapeños, tomatoes, onion, and garlic was a weekly occurrence in our household. It was always too spicy for my young palate, but I never got sick of the smell wafting through the house. Though I’ve grown into a heat-seeker as my palate has evolved, this version doesn’t have to be spicy at all. Adding a single serrano chile to the mix gives this mild .…

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.

This beet-tahini dip starts off sweet, then gets a little spicy.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.