Fresno Chile

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Yes, you can eat butternut squash raw!

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

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

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

For the most vibrant, striking hue, stick with one type of pepper.