Chile-Cilantro Butter

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

A steak dinner that’s more about the sauce than the meat.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

As energizing as an energy bar, with a much simpler ingredient list.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Your new house dressing: creamy, herby, and dangerously dippable.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.