2,230 chile red recipes

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

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Crispy deep-fried Thai spring rolls stuffed with seasoned pork, shrimp, bean thread noodles, and crunchy veggies, served with a tangy peanut-chile dipping sauce. The ultimate party appetizer.

Ground lamb wok-fried with tri-color bell peppers in a rich sauce of hoisin, oyster sauce, black bean paste, chili sauce, and sesame oil. A Chinese-style chili served over steamed rice or buttered noodles in under 40 minutes.

Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.

One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.

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

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

General Tso's chicken double-fried until shatter-crisp, then tossed in a glossy soy and rice wine sauce with dried chilies, ginger, and scallions. The takeout favorite, made better at home.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.