This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a...
Author: Gonzalo Guzmán
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Author: Janet A. Zimmerman
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
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
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
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
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
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
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
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
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
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the...
Author: Sergio Remolina