Jalapeño

Serve cooled, leftover salsa with chips.

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

Serve alongside the seafood. Leftovers would be great with chicken or lamb.

A chilled soup with a taste of the tropics; start making it one day ahead.

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Perhaps no type of meat is better suited to slow cooking than pork shoulder. Although not generally considered the most tender, this cut becomes meltingly sublime when simmered for hours at low heat. The steam created also helps keep the meat ultramoist. To cut down on prep time, ask your butcher to cube the shoulder for you.

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own.

Tired of chili con carne? This warming pozole-inspired stew is a welcome departure. Its spiciness depends on the heat of the jalapeños you use.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

The pineapple may be unexpected, but it brings all the flavors together and makes them shine.

The slight bitterness of the greens is tempered by the sweetness of the beets and the raisins, while the cheese adds a creamy richness.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Accompanies Alambre de Camarones, Alambres de Camarones.

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.