Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.
Author: Donna Hay
Author: Amelia Saltsman
Author: Françoise Meyer
Author: Miriam Chandler
Author: Huma Siddiqui
I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection...
Author: Jessica Gavin
Author: Mark Bittman
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Author: Patrick Hoogerhyde
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Using canned chipotles brings some smoky heat to these deviled eggs.
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are...
Author: Melissa Roberts
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
Author: Stan Frankenthaler
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Author: Gina Marie Miraglia Eriquez
This is a summery spin on a margarita, lightened with cilantro and cucumber. Make this tequila cocktail when you need some refreshment!
Author: Danny Trejo
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner...
Author: Asha Gomez