Author: Susanna Hoffman
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Author: Lesley Porcelli
Author: Michael B. Moore
Author: Melissa Roberts
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
Author: Reed Hearon
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: Frank Stitt
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: Alexis Touchet
Author: Geoffrey Zakarian
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Andrea Albin
Author: Zak Pelaccio
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy...
Author: Asha Gomez
Author: Anita Lo
Author: Shelley Wiseman
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
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