Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can…
A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies…
This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with…
Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you've got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.
Q: On my grocery shelf, I see bottles of chili powder and chile powder. What’s the difference and when should I use each? Do I need to buy both? Timothy Martin,…
Tony Rosenfeld takes a look at the differences among chile powders. Pasilla, ancho, New Mexico, chipotle, and cayenne vary in heat level and flavor and are used in different dishes.
In addition to fresh and dried chiles, Asian cooks rely on a variety of prepared chile pastes and sauces to add spicy heat to their dishes. In this article, Jennifer…
This is a good all-purpose rub for chicken, and it goes well with all three sauces.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double Check
Are you sure you want to delete your notes for this recipe?
