Smoky Lentil Salad With Zucchini and Poblano Peppers

Poblano peppers add a subtle, sneaky heat to this hearty lentil salad that's perfect for feeding a crowd, while grilled or broiled vegetables add tons of flavor. Remember: Lentils taste best when they're nicely seasoned, so don't be too shy with the salt.

Fennel, Orange, and Roasted Pepper Salad

This is a simple salad, but it's all about playing off the different flavors of Tasmanian pepper, soaked in the dressing before serving. Raw fennel's complex sweetness and astringency highlights the spice's fruitiness and pepper-like bite. Oranges magnify its hints of bright fruits and flowers, while smoky roasted red pepper lets the spice's earthiness shine. The bed of arugula gives the salad body, and its bitterness does well with Tasmanian pepper's juniper-like alpine qualities.

Farro and Roasted Pepper Salad

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Hot Chili Chutney

Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts off sweet, but leaves you with a wallop of heat.

Stuffed Roasted Poblano Peppers With Cashew-Chipotle Sauce

Smoky poblanos stuffed with rice flavored with raisins and capers in a creamy cashew-chipotle sauce.

Charred Corn and Cherry Tomato Salad With Zucchini and Radishes

An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.

Cheesy Stuffed Mexican Peppers With Red Chile Sauce

These Tex-Mex peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. They're topped with an enchilada-style sauce and gets its depth from ancho chile and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.

Charred Tomatillo and Yellow Pepper Salsa

Dried, toasted pasilla chilies are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables.

Hot Pepper Relish

Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog.

Fresh Chile Harissa

Harissa is a punchy North African chili paste. This version is made with an assortment of fresh chiles that are charred and blended together for smoke and spice. It's simply seasoned with the traditional additions of caraway and coriander, but feel free to jazz it up with anything from diced preserved lemon to pungent raw shallots.