This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Lidia Bastianich
Fresno Chile Hot Sauce
This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.
Author: Bryant Ng
This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.
Author: Carla Lalli Music
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang
Author: Jayne Cohen
Author: Molly Wizenberg
Author: Kevin West
Author: Serena Bass
Author: Ed Lee
Author: Rick Rodgers
Make Japanese quick vinegar pickles with cauliflower, green beans, asparagus, radishes, squash, peppers, carrots, and/or cucumbers and an easy brine.
Author: Sonoko Sakai
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Author: Andy Baraghani
Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Author: Andy Baraghani
Author: Jayne Cohen
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
In this easy pantry cocktail, Cognac gets stirred with tangy champagne vinegar, sweet maple syrup, and aromatic vanilla extract.
Author: Maggie Hoffman
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Author: Molly Baz
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
Author: Myra Goodman
Author: Lauren Purcell
Author: Gabrielle Hamilton
Author: Gabrielle Hamilton
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Paul Grimes
Author: Beth Sexton Stryker