Thai Chile

Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Pelaccio flips the kebab script by cubing luxurious cuts of steak and marinating them in coconut milk, garlic, and chiles. Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs—whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN
Idris Muhammad, Boogie to the Top—a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK
Laphroaig, a couple rocks. Goat, chili, and smoky Scotch—there should be a song about this trio.

Every Southeast asian country has some variation of green papaya or mango salad. Since it doesn't taste like much (nice texture, though), it's all about the supporting cast as far as delivering flavor goes. And in this version there's such a big cast that you can lose one or two items and the salad will still taste real good. You can even lose the papaya (shhhh) and make it with all the other goodies. Just don't lose the fish sauce, palm sugar, lime juice, or chili—deal? LISTEN
Mayafra Combo, "Iffilah Ha-Ha"—Sonnie Taylor from Trinidad backed up by some Italian musicians. Beautiful vocals and a moving jazz-funk vibe to keep you dancing and cooking. DRINK
A tall glass of water a little cooler than room temp. Seriously.

Spring rhubarb adds tartness and crunch to a fresh salsa to accompany chicken.

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.