Author: Mary Frances Heck
Author: Michael McLaughlin
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
Author: Amelia Saltsman
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
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Author: Pableaux Johnson
Author: Virginia Burke
Author: Reed Hearon
Author: Jessica B. Harris
Author: Mai Pham
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.
Author: Chris Morocco
Author: María A. Alvarado-Gómez
Author: Virginia Burke
Author: Louisa Thomas Hargrave
Author: Clark Frasier
Author: Josefina Howard
Author: Ian Knauer
Author: Jean Anderson
Author: Terry Conlan
A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply...
Author: Kwame Onwuachi
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
Author: Judith Finlayson
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown