Always add chilies.
Chilies have long been heralded for their anti-inflammatory properties, and Vongerichten uses them as often as possible. They’re also a guaranteed flavor boost. “Chilies lend the first bite of your dish a strong impression,” he says. “And they make each new dish as exciting as the last.” When cooking with them, chop them fine like you would an herb to distribute the intense flavor. Remove the seeds; or, if you like a kick, keep them in milder peppers like jalapeño and serrano.Back to top