Author: Irene D. Andersen
Author: Francis Mallmann
Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.
Author: Bren Herrera
Author: Lora Zarubin
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Author: Rebecca Fulcher
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Author: Joy Ackerman
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Bruce Aidells
Author: Geoffrey Zakarian
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Frank Stitt
Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says,...
Author: Sopon Kosalanan
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Author: Claire Saffitz
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: James Oseland
Author: Lillian Chou
Author: Susanna Hoffman
Author: Connie Barbara Schaeffer