'chiles' on Serious Eats

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent. More

Naomi Duguid's Kachin Pounded Beef with Herbs

She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Golden Egg Curry

Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise

Most steak sandwiches are manly affairs. As Tom Colicchio explains in sandwich cookbook, 'wichcraft, the beef is "usually paired with onions, cheese, or similarly rich flavors." I'd like to add that there isn't anything wrong with that approach, but it is interesting to come across a recipe like this one that pairs the seared beef with ginger, cucumber, cilantro, and lime—all ingredients that help lighten the load. The black chile mayonnaise here is the one exception. More

Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later). More

Green Chile Fried Chicken

[Photograph: Max Falkowitz] I feel green chiles pair far better with chicken than red ones, especially in quick-cooking applications like frying. And all the more so when you bring buttermilk into the equation, whose twang is elevated by green chile's... More

Lemon Drop Hot Sauce

[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros. Purists may scoff at the inclusion... More

Serious Heat: Chocolate-Chile Icebox Cake

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create. More

Dinner Tonight: Taquitos de Papa

Though I know the idea of a potato filling, like this one from Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, might seem too boring and starchy, it comes out absolutely delectable. The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort. It's so good that you could spoon this onto a store-bought tortilla and be done. I wouldn't complain. More

Cook the Book: Mirchi Vada

I thought I'd start off this fry-heavy week with this recipe for Mirchi Vada, deep-fried stuffed green chiles, a wonderful spicy-sour combination of soft, spiced mashed potatoes and fiery chiles battered with a crisp coating of gram, or chickpea, flour. The potatoes are enlivened with dried mango powder and dried pomegranate seeds, both of which lend a sourness that brightens it up in a way that had me sneaking forkfuls of filling straight from the bowl. The chickpea flour batter fries up much more crisp and thick than a typical white flour, with an earthy hint of chickpea flavor. More

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