Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Author: Chris Morocco
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
Author: Bon Appétit Test Kitchen
This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in a Jamaican-inspired marinade.
Author: Bryant Terry
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Author: Nick Curtola
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter...
Author: Amy Chaplin
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Author: Paul Grimes
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one...
Author: Anna Stockwell
Author: Dawn Perry
This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements-you might make it more...
Author: Tailor, Nashville, TN
Author: Bon Appétit Test Kitchen
Author: Soa Davies
These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
Author: Josh Walker
Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.
Author: Vivian Howard
Author: Lillian Chou
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned...
Author: Nick Korbee
Author: Sara Dickerman
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
This recipe for a gordita that is split open and filled is more common outside Mazatlán; but the shrimp filling reflects the amazing seafood abundant there.
Author: Rick Martinez
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Author: Ivy Stark
Author: Sergio Remolina
Author: Bon Appétit Test Kitchen
Author: Hinnerk von Bargen
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Author: Daniela Soto-Innes
Author: Kelly Mickle
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Author: Hinnerk von Bargen
Author: Robb Walsh
Author: Sam Sifton
Author: Jeremy A. Safron
Author: Bon Appétit Test Kitchen
Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's...
Author: Steven Raichlen