Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds …
Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert.
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
If you’re looking for a foolproof chocolate mousse recipe that also has some chile love in it, this chimayo chocolate mousse is the ticket.
Ever on the lookout for ways to bring chiles and chocolate together to live happily ever after, cookies seemed a natural.
Simple but incredibly delicious, this pumpkin gnocchi dish goes very well with a highly herbed turkey.
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.