Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
Author: Jane Stern
Author: Matt Lee
Author: Edward Lee
Author: Laura Van Dyke
Author: Lillian Chou
Author: Julian Medina
Author: Merritt Watts
Author: Diane Rossen Worthington
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: Charlie Trotter
Author: Bruce Aidells
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Jill Silverman Hough
Author: Melissa Roberts
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum...
Author: Anna Stockwell
Author: Lisa Fain
Author: Sheila Lukins
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Author: Joe Bonaparte
Author: Opal L. Nutt
Author: Paul Grimes
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
Author: Stephan Pyles