Chile

This simple tuna tartare is your entry point for eating raw fish.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

The shrimp is even better when it’s grilled.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

This is the time to break out the grating attachment to your food processor.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

Feel free to sub store-bought tortilla chips for the tostadas.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.