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Entries tagged with 'chilies'

Real Tacos Al Pastor

Serious Eats J. Kenji López-Alt 16 comments

Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required. More

Sambal Oelek

Serious Eats Joshua Bousel 1 comment

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation. Sure, it's simple, but it's also incredibly awesome and infinitely useful. More

Macaroni and Cheese with Black Beans and Chipotle

Serious Eats J. Kenji López-Alt 16 comments

Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies. More

Green Chile Chicken Macaroni and Cheese

Serious Eats J. Kenji López-Alt 25 comments

Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro. More


Serious Eats Yasmin Fahr 9 comments

A tasty brunch (or dinner) dish that combines spicy tomato sauce and eggs. More

Lamb Phall

Serious Eats Sydney Oland 5 comments

Those familiar with this Anglo-Indian curry dish will immediately associate it with heat. Phall is widely touted as the hottest of the British curries, although its actual connection to India is limited at best. More

Gooey Cheeseburger Dip

Serious Eats J. Kenji López-Alt 12 comments

Note: if you don't have a gas burner, you can roast the chilis under the broiler element. Just place them as close as possible and cook on high heat, turning them occasionally until completely charred and blistered.... More

Chile Verde with Pork

Serious Eats J. Kenji López-Alt 23 comments

Grilling: Thai Beef Rolls with Sweet Chili Sauce

Serious Eats Joshua Bousel 19 comments

I'm known for going a little overboard with the food when I grill--actually, make that a lot overboard--leaving my guests little incentive to make their own. I need to learn to cut back, because when people do come with their own creations, they tend to be eye-opening, like a Thai basil wrapped beef that graced my grill recently. More

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