Poblano Chile

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

This white chili recipe works well with ground chicken or turkey, too.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

The secret to this dish is the crunchy and creamy deep-fried avocado.

Polish sausage gives the onions and chiles a rich, smoky flavor.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

You may have to make this agave-glazed pork belly with grilled pineapple recipe the day before you serve, but the crispy succulent result is well worth the effort.

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Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make it as chunky or as smooth as you like, and serve it as a dip or sauce for grilled meats.

Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.

Poblano peppers and chicken are a match made in heave in this weeknight dinner recipe.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.