Make the chile oil: Preferably wearing gloves, remove stems and seeds of chiles. Peel garlic cloves. Fill a large, heavy-bottomed pot with oil. Gently simmer over low heat until all moisture has ...

Want to level up your dishes? Learn how to make Chili Garlic Oil — a bold, fragrant blend of toasted chilies, garlic, and spices infused in hot oil. Perfect for dumplings, noodles, stir-fries, or even ...

Go ahead and buy the big jar for carrot risotto with chile crisp, one-pot tofu and broccoli rice and chile-oil noodles with cilantro. By Mia Leimkuhler Alexa Weibel’s carrot risotto with chile ...

If variety is the spice of life, then, oh boy, do I love variety! For me, food can never be spicy enough — I will coat everything and anything in Tapatío, Sriracha and all manner of chili flakes. One ...

California Heat is a versatile spice blend — make a chile oil with it by gently warming the spices in a neutral oil (we like avocado or grapeseed oil), just until it starts to sizzle. Drizzle the oil ...

A recent trademark kerfuffle over the name “chili crunch” brought more attention to the tingly Sichuan condiment than any trend story or cookbook ever could. When David Chang’s Momofuku brand declared ...

Heat the canola oil over medium heat in a large, heavy skillet. Fry the onions, garlic, ginger and chili until translucent, ...

You don’t need to memorize these dishes: With their supersmart techniques, you’re bound to never forget them. By Alexa Weibel The most useful recipes — the ones that ferret their way into your brain ...