This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
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
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
Author: Soa Davies
Author: Roberto Santibañez
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Author: Chris Morocco
These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
Author: Josh Walker
Author: Ying Chang Compestine
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
Author: Ivy Stark
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: Michael Phillips
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
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Hinnerk von Bargen
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: Kelly Mickle
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
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
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
Author: Marcela Valladolid
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
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