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chile - Page 2 of 6

  • Article

    Roasting Small Peppers

    Roasting peppers over a gas stove burner is an easy way to transform their flavor and texture. However, small peppers, like jalapeños, have a tendency to roll off the burner…

  • Recipe

    Steak with Three-Chile Sauce

    For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the…

  • Recipe

    Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

    This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s…

  • Article

    Mexican-Style Steaks

    Go beyond fajitas with sophisticated renditions of traditional Mexican steak dishes. Mexican food expert James Peyton shares his versions of juicy, tender rib-eyes, T-bones, and New York strips, punched up…

  • Recipe

    Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

    The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good…

  • Article

    Pantry Favorites: The Spice Lover's Ketchup

    A squirt of Sriracha adds sweet, tangy heat

  • Article

    Field Guide to Fresh Hot Chiles

    How to identify the varieties at your supermarket, even when they're mislabeled.

  • Recipe

    Green Chile & Cheese Quesadilla

    The ingredient list is very flexible -- choose whatever cheeses and herbs you like and then garnish with almost any tasty leftovers. The important thing is to arrange all the…

  • Recipe

    Linguine with Hot Chile, Caramelized Onion & Gremolata

    Gremolata—a combination of lemon zest, garlic, and parsley—adds a nice, fresh touch to this and many other dishes. Try sprinkling it on a creamy pasta, risotto, grilled shrimp, sautéed spinach,…

  • Recipe

    Vietnamese Dipping Sauce (Nuoc Cham)

    The sauce keeps for two weeks in the refrigerator. Serve it with Vietnamese Noodle Salad.