Author: Bon Appétit Test Kitchen
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
Author: Susan Feniger
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn,...
Author: Mathew Ramsey
Author: Kay Chun
Author: Rawia Bishara
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant...
Author: Mandy Lee
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition...
Author: Tailor, Nashville, TN
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Author: Bon Appétit Test Kitchen
Author: Andrea Reusing
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent...
Author: Rick Martinez
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet...
Author: Anna Stockwell
Author: Deborah Schneider
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular...
Author: Suvir Saran
We're just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Author: Andy Baraghani
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions),...
Author: Kerri Conan
Author: Maricel Presilla
Author: Bon Appétit Test Kitchen
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional...
Author: Rick Martinez
Author: Andy Ricker
Author: Mary Cech
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno....
Author: Kathy Brennan
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but...
Author: Molly Baz
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but...
Author: Amelia Freer
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.
Author: Josh Walker
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall...
Author: Chris Morocco
Author: Shelley Wiseman
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Author: Daniel Shumski