Author: Amelia Saltsman
Author: Gabe Soria
Author: Cecilia Hae-Jin Lee
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess....
Author: Kendra Vaculin
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first...
Author: Ignacio Mattos
Author: Ed Lee
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but...
Author: James Syhabout
Author: Merritt Watts
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant...
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Author: Sarah Dickerman
Author: Jean Anderson
Author: Dona Kuryanowicz
Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before,...
Author: Anna Stockwell
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
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the...
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish...
Author: Frank Caiafa
Author: Jody Adams
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer...
Author: Kat Boytsova
Author: Alison Roman
Author: Susan Bishop-Sauter
Author: Andrea Albin
The lamb for these wraps-bursting with flavorful spices and herbs-is cooked in the oven, but it would also be amazing cooked on a grill.
Author: Anca Toderic
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