I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Author: Rhoda Boone
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Author: Aaron Crowder
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Author: Molly Stevens
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Author: Claire Saffitz
Author: Selma Brown Morrow
Author: Jeanne Kelley
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Author: Kendra Vaculin
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Jeanne Thiel Kelley
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Author: Andy Baraghani
This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it's the recipe we have worked on...
Author: Duval Timothy
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles. Top those noodles off with pan-seared pork chops...
Author: Anna Stockwell
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this-you won't...
Author: Art Smith
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a...
Author: Gonzalo Guzmán
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Author: Coco Morante
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Author: Mary Frances Heck