Chile

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Use two arbol chiles for a hotter, slow-burning mousse.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.