For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding
Author: Lora Zarubin
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Author: Andrew Knowlton
Author: Diane Rossen Worthington
Author: Andy Ricker
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions), and most of the process is hands-off.
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough...
Author: Mark Bittman
Author: Eric Werner
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
Author: Darryl Estrine
Author: Gaston Acurio
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak. Pear juice, a traditional ingredient in Korean barbecue, helps to tenderize and caramelize the...
Author: Rhoda Boone
Author: Ellie Krieger
Author: Paisarn Cheewinsiriwat
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: José Andrés
Author: Sergio Remolina
Author: Melissa Roberts
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Author: Stanley Lobel
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
Author: Diana Kuan
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted,...
Author: Anna Stockwell
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Author: Marcela Valladolid
Author: Bon Appétit Test Kitchen
Author: Lisa Fain
Author: Sergio Remolina
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
Author: Hinnerk von Bargen
Author: Jill Silverman Hough
This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.
Author: Bryant Ng
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
Author: Georgia Downard
Author: Sergio Remolina
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Nils Bernstein
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Author: Claire Saffitz
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one...
Author: Anna Stockwell