chilies

Thai drinking food is simple, tasty, and often involves being fried. Or in this case, in Thai salt chili dip. Grab a mango, it's snacktime.

Rejuvenate your home cooking game from every angle. This pasta with crispy squid is the heart bowl of seafood pasta you've been craving.

Dive into a world of innovative cakes, cookies, muffins, quickbreads and more advanced pastries. This Mexican hot chocolate cake is a spicy twist.

Have a restaurant-worthy meal on the table in half an hour or less. This pan-seared sole will quickly become a weeknight staple.

Plan an outdoor feast for your favorite people. These mini Thai beef and noodle salad boxes are an adorable addition to any meal al fresco.

Grab some mozzarella and learn how to make arrabbiata pizza, inspired by pizza legend Chris Bianco, and prepare for one spicy night.

This CSA box is your one way ticket to the wild world of peppers.

Vegetarian tacos don't need to be boring. These cauliflower "al pastor" tacos take a bit of time, but you can achieve the flavor found in meat-based tacos.

Tom yum soup is as ubiquitous in Thai cuisine as pad Thai. This NYC restaurant condenses the flavors into a spicy, beautiful paste.

Culinary instructor Chitra Agrawal brings fresh Indian flavors to homes everywhere. Her green chile and cheddar shortbread biscuits are a hot treat!

For no-nonsense Irish pubs, shots from the homeland have always been plentiful, but Irish whiskey is seeing a spike in appreciation these days.

If you're ready to start eating pho like a pro, pick up a copy of Andrea Nguyen's "The Pho Cookbook." Kick it off by learning how to garnish a bowl of pho.

Healthy foods from the American West include California avocados, Colorado bison, and Idaho's famous potatoes (just don't fry 'em!).

Adventures in Cooking just launched our favorite poultry book in recent memory. Chicken nachos with arbol chili will turn your snack game upside-down.

The best gluten-free cookbooks don’t mess around with xantham gum and tapioca starch, because the best gluten-free food comes from nature that way. Join author Samantha Seneviratne on a recipe journey through additive-free, wheatless meals — you won’t miss the gluten a bit. These lemongrass pork meatballs are an aromatic addition to your dinner table. …

If you’ve never dined at chef Marcus Samuelsson’s flagship restaurant, the famed Red Rooster Harlem, add one more stop on your Manhattan “to eat” list. The Ethiopian-born, Swedish-raised New Yorker is one of the city’s best-loved chefs and was a cofounder of Food Republic. Naturally, we’re completely excited for his brand-new cookbook that brings the cuisine of…

Red, yellow, green and Massaman may be all that you know about Thai curries. If you've come that far, however, let's break down these famous dishes and see exactly what's inside. Which ingredients go into each curry paste, and what are the aromas and colors that give each curry its unique qualities?There's some ingredient overlap — you'll…

With all the diet-centric cookbooks out these days, can’t we all just have a little fat and carbs and leave it all behind? Yes, we can! Grab a copy of food writer and blogger Andie Mitchell’s Eating in the Middle and redefine what a balanced diet means. Besides, it’s not a really good recipe if…

Da Hae and Gareth West, co-owners of London’s bustling “Ameri-Korean” street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between.My family have been going to Jin Go Gae, a Korean restaurant in…

Chef Julian Medina is one of NYC's most beloved Mexican chefs, with five restaurants under his belt and a cult following of taco fanatics. His newest outpost is a Hell's Kitchen location of his popular Tacuba restaurant, a Day of the Dead–themed food fiesta, complete with finely crafted cocktails, ceviche and everything else you could want from an…

Mole is a notoriously time-consuming sauce. Iterations of the legendary Mexican staple are endless, and even those recipes closely associated with a particular region — such as Puebla, birthplace of the chocolate-laced mole poblano — vary from household to household.Luckily for us, our friends at ChefSteps condensed the process down to 30 minutes by using a…

Insects are the trendy, sustainable way to get your protein. We’d say “new,” but we’re way behind on the bugs-for-protein trail, and it’s time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…

Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you're making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly delicious tangy-spicy pasta), you're in for an excellent meal. Maitake mushrooms…

Frank X. Tolbert was a chili lover who dedicated his life to finding the perfect chili recipe. This is what he discovered: no tomato, no beans, and just a whole lot of chili. This chili is hot, of course, but it’s a kind of muffled, rumbling heat, almost like a caress.Reprinted with permission from Tex-Mex From…

“Green or red?” “Spicy or mild?” “Are you going to eat it on something (like a burger or enchilada) or in something (like a stew)?” This is pretty much the kind of responses you get when you ask locals where to get good chile in Santa Fe. Because in this city, it’s not just a…

Don’t get this capsicum confused with other green-colored chilies — there’s a reason the New Mexican variant has such a cult following. They’re spicy, meaty, bright and oh-so-flavorful, especially if you’re lucky enough to score them freshly roasted. The lushness of the pepper really showcases that this vitamin C-packed ingredient is indeed a fruit. However…

How's this for "stunt food"? A restaurateur in Iowa claims to have created the world's hottest burger and has reportedly petitioned Guinness World Records to create a whole new category to fit this insane inferno of a beef patty. It's called the "Hellfire Burger," and Xtreme Smokehouse and Grill owner Loren Gingrich requires you to…