Shishito Pepper

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.

The spice level of both shishitos and the fleshier pimiento de padrón are unpredictable—most have a gentle zip, while the occasional pepper, about one in seven, is quite hot, adding some drama to cocktail time.