Chiles de Árbol

Herbed Chickpea Bruschetta

These simple bruschetta are topped with a silky chickpea puree, then finished with a drizzle of olive oil.

American

Sautéed Spinach with Lemon-and-Garlic Olive Oil

This spinach gets tremendous flavor from being cooked in garlic-spiked oil.

American

Spicy Pickled Plums

These Spicy Pickled Plums make a delicious accompaniment to pork or lamb chops. The plums can be eaten with or without the skins.

Chocolate Semifreddo with Chile-Chocolate Sauce

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).

Mushrooms in Escabèche with Red Bell Peppers and Chiles de Árbol

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Spicy Pickled Plums

These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like.