We all know chili: thick, rich, spicy, meaty, complex, and red, right? But what about green chili, that equally complex, fresher, porkier cousin common to many Southwestern states? Is it possible to make without fresh Hatch chilies from New Mexico? More

What makes the Hatch chile so special? That it's only available in August and September? Maybe that adds to the appeal. But I think it's because they're the perfect chile-loving balance of flavor and heat. I just picked up a batch at the grocery store, and came up with these 15 ways to enjoy the precious chiles. More