3,920 chile pepper recipes

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.

Madeira is one of the places where Christmas traditions are so closely adhered to that one really looks forward to the festa. Cooking preparations starts months in advance. It is at a time of year that the prize pig is slaughtered so that there is enough pork for Christmas lunch of Vinha d’Alhos.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

Try this new take on a calzone that will make you prepare another batch!

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.

Try this succulent dish that brings a variety of different flavors to your dinner table.

Great ribs, sticky, succulent and totally David Chang or Momofuko fame.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.