Jalapeño

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

No need to buy preflavored vodka; we got great results making our own.

Tart and fiery, this classic bright-green salsa shows off the flavor of tomatillos and the lovable grassy sharpness of fresh unripe chiles. Serve it with anything that would benefit from lively contrast, such as Chopped Fried-Fish Tacos .

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.

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.