1,135 chile recipes

Grilled lamb kofta seasoned with cumin, cinnamon, turmeric, and allspice, served with a creamy tahini yogurt sauce. Spiced Middle Eastern skewered lamb kebabs ready in 30 minutes.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.

Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.