Author: Sergio Remolina
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
Author: Mary Frances Heck
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it...
Author: Melissa Roberts
Author: Suzanne Husseini
Author: Robb Walsh
Author: Ivy Stark
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Lisa Fain
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Author: Rick Martinez
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew...
Author: Claire Saffitz
Author: Ricardo Muñoz Zurita
Author: Selma Brown Morrow
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Author: Claire Saffitz
Author: Steven Raichlen
Author: Alison Roman
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Author: Ravin Nakjaroen
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Sergio Remolina
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles....
Author: Anna Stockwell
Author: Gaston Acurio
This all-purpose chile crisp, which is tangy, spicy, and addictive, will give your other condiments an inferiority complex. You've been warned. Put it...
Author: Chris Morocco
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same...
Author: Kemp Minifie
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Author: Matt Lee
Try this smeared on pork, folded into scrambled eggs, or tossed with rice.
Author: Claire Saffitz
Author: Jean Georges
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks...
Author: Katherine Sacks
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author: Chris Morocco
Author: Lora Zarubin
Author: Deborah Schneider
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Author: Andrea Reusing
Author: Clifford A. Wright
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Hinnerk von Bargen
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice,...
Author: Claire Saffitz
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz