Shishito Pepper

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

Serve this creamy dip with crunchy vegetables, a meat platter, spread on sandwiches, or thinned out and used as a dressing for salad.

Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going.

Top grilled strip steaks with charred shishito and mini bell peppers for a sweet, smoky, occasionally spicy summer dinner.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable—most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.

Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely—some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanishallioli.

Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minutes meal.

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.