Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

Real cheddar cheese meets charred green chiles in our best recipe for queso. For extra points serve the molten dip with warmed tortilla chips.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

A weeknight wonder, thanks to quick-cooking chicken breasts and a blender herb sauce.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.