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: Gina Marie Miraglia Eriquez
Author: Charles Phan
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular...
Author: Suvir Saran
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Author: Chris Morocco
Author: Gayle Gardner
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Bon Appétit Test Kitchen
How to make risotto in a rice cooker
Author: Rick Bayless
Author: Maricel Presilla
Author: Melissa Clark
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall...
Author: Chris Morocco
Author: Stephanie Coon
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Author: Bruce Aidells
Author: Roberto Santibañez
Author: Reed Hearon
Author: Sharon Buck
Author: Alison Roman
Author: Cheryl Jamison
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi