Fresno Chile

Stock your fridge with salsa, eggs, and cheese, and keep a bag of day-old tortillas chips around to instantly throw together this filling, comforting, sobering meal.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it’s positively liquid gold for anyone feeling the first tingles of cold season.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.