This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together...
Author: Hooni Kim
Author: Ian Knauer
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest...
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red...
Author: Lillian Chou
Author: Debbie White
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor...
Author: Diana Kennedy
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead,...
Author: Molly Baz
Author: Lannice Snyman
Author: Lane Crowther
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular...
Author: Chitra Agrawal
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
Author: Sondra Wilson
Author: Charles Phan
Author: Rick Bayless
Author: Paul Grimes
Author: Mai Pham
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til...
Author: Ann Redding