Upside Down Plantain Omelet With Scotch Bonnet Salsa Serve this plantain omelet at your next brunch with friends. Ixta Belfrage 10.25.22
Smoked Shrimp With Chile-Lime Dipping Sauce Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. Leela Punyaratabandhu 07.28.22
It's a Sauce, It's a Stuffing: It's Spicy Paneer-Tomato Gravy You could eat it simply with rice or flatbread, but even better? Spoon it into baked bell peppers or crispy cheese sandwiches. Rachel Gurjar 01.21.22
4 Spicy Condiments You Should Always Have In Your Fridge These spicy chili pastes, oils, and sauces should be staples in your pantry for adding heat, texture, and umami to everything you cook. Matt Duckor 08.29.19
This Is My New Favorite Hot Sauce Imagine a cross between hot sauce and pickles. Emily Johnson 08.22.19
Trash Bags You'll Have a Crush On (and 4 More Products the Epi Staff Bought This Month) Crunchy chile condiments. Old-fashioned herbs. And a book that rethinks American food. The Editors of Epicurious 04.26.19
You Need These 12 Amazon Ingredients in Your Pantry Check out our list of favorite cooking ingredients that can be found conveniently and inexpensively on Amazon. Emily Johnson 07.30.18
How to Make Sriracha Salt Turn everyone's favorite spicy-sweet sauce into a salty seasoning for absolutely anything. Joe Sevier 10.18.16
Let's Cook Like It's 1973 Richard Nixon was going down, but at least tomatoes were cool again. Sam Worley 09.23.16
10 Sweet and Smoky Ways to Cook With Chipotles Whether dried or canned in adobo sauce, chipotles quickly infuse every dish with smoke and spice. Tommy Werner 09.21.16
皮尔皮尔酱是你希望拉差我们的一切uld Be Does Sriracha really deserve to be your default hot sauce? This Portuguese alternative can do even more. Adina Steiman 08.30.16
The Surprising Trick That Takes the Heat Out of Any Chile Pepper Just pop open a can of soda. (No, really—you need a can of soda for this trick.) David Tamarkin 05.17.16
What You Need to Know When Choosing Dried Chiles Chile confusion getting you all heated? Here's a simple primer on the most common types and how to buy and store them. Janet Rausa Fuller 05.04.16
The Crunchy-Hot Condiment That's on Every Haitian Table Jars of pikliz are opened for almost every meal in Haiti, and for good reason: it's just as perfect on fish and chips as it is on Thanksgiving turkey. Nils Bernstein 01.21.16
The Sweet and Spicy Condiment That Goes With Everything—Especially Pizza Two pantry staples. One minute of stirring. Endless opportunities for drizzling. David Tamarkin 12.01.15
This 7-Cent Kitchen Investment Pays Off Tremendously Are they pretty? No. Are they comfortable? Eh. But are they your best friend in the kitchen? Sometimes! David Tamarkin 09.15.15
The Mexican Pantry Ingredient Your Kitchen Needs Who knew a little can could pack so much flavor? Katherine Sacks 07.06.15
5 Ways That Chiles Can Make Your Food Better DIY chile powder, frozen habaneros, and more brilliant advice from a chef who knows how to handle his chiles. JJ Goode 05.05.15
How to Make Chef Ed Lee's Spicy Grilled Cheese Soups, dipping sauces, and, yes, and insanely delicious grilled cheese. Is there anything *gochujang* can't do? Matt Duckor 04.21.15