When temperatures plummet, my hungers surge. Give me warm comforts with bold flavors. Nothing fussy; it has to be easy and it has to be quick.

Toward the dreary end of winter, I get weary. And, I confess, I want a shortcut to dinner — something swift that will help bounce up flavors without too much work.

My latest “hack” is chili crisp, also known as chili crunch, chili oil and chili sauce. The spicy Chinese condiment delivers crunch and a punch that’s salty, sweet and nutty. Be cautious: It’s potent, and just a little adds lots of color and pop to poached and scrambled eggs, rice and stir-fried vegetables.

Try rubbing it onto tofu or fish before pan frying. Whisk a little into mayonnaise for sandwiches, dips for veggies and chips, or a sauce for dunking wings, egg rolls and fries. You

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