5,132 chile recipes

Toast lemongrass, onions, and dried chilis in oil before blending with ginger, turmeric, and fish sauce for an aromatic Vietnamese curry base bursting with citrus and spice.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.

Crabs are nutritious, low in fat, and high in protein. Three and one half ounces of crabmeat contains twenty grams of protein, one gram of fat, (some of which is the desirable omega-3 fatty acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Mexican shredded beef mix slow-roasted for 12 hours, then simmered with green chilies, cumin, and salsa verde. A freezer-friendly base for tacos, burritos, enchiladas, and tamales.

Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.

Golden turmeric rice cooked with a bay leaf and a pinch of chili powder for warm color and subtle spice. A simple five-ingredient Indian-style side dish that pairs with curries, stews, and grilled meats.

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Two-ingredient pasta salad with ratatouille stirred into cold cooked pasta. A no-fuss meal ready in 15 minutes when you need something fast.

Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.