Get 'em while they're hot: it's chile pepper season and that means we're throwing thin slices of spicy, flavorful jalapeños, serranos, and habaneros into everything we cook. Here are a few ways other hotheads can get their fix:
Use the highest quality ingredients you can find when making this simple but sublime scallop dish from Mario Batali.
Unlike most Cuban sandwiches, this bite-sized version is stuffed with foie gras, spiced bananas, and a touch of jalapeño pesto.
Think you don't like raw zucchini? This serrano-spiked salad will change your mind.
Don't let the lengthy ingredient list dissuade you from making this delicious summer dish: most of them are simply thrown in the blender and whirred into an intoxicating green curry sauce.
Savory and spicy cajeta gives this black cod dish a unique, Latin American twist. The creamy habanero glaze can be made a couple of days in advance.