Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Soa Davies
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
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Author: Andrew Knowlton
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your...
Author: Anna Stockwell
Author: Ying Chang Compestine
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
These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
Author: Josh Walker
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Author: Chris Morocco
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without...
Author: Molly Baz
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Author: Ivy Stark
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Author: Jill Silverman Hough
Author: Hinnerk von Bargen
This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance...
Author: Tailor, Nashville, TN
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn...
Author: Lillian Chou
Author: Kelly Mickle
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Author: Michael Phillips
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies...
Author: Kopitiam, NYC
Though it is Jamaica's national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian...
Author: Michelle Rousseau
Author: Marcela Valladolid
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet,...
Author: Diana Kuan
This recipe for a gordita that is split open and filled is more common outside Mazatlán; but the shrimp filling reflects the amazing seafood abundant...
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
Author: Alison Roman
Author: Sergio Remolina
Author: Bon Appétit Test Kitchen
Author: Jeremy A. Safron
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly...
Author: Sam Sifton
Author: Bon Appétit Test Kitchen
Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants...
Author: Steven Raichlen