Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Author: Sharon Buck
Author: Alison Roman
Author: Robert del Grande
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Mary Frances Heck
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper...
Author: Matty Matheson
Author: Mauricio Velázquez de León
Author: Steven Raichlen
Author: Frank Stitt
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos,...
Author: Molly Baz
Author: Jamie Oliver
Author: Rick Bayless
Author: Virginia Burke
Author: Marge Perry
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in...
Author: Joe Sevier
Author: Sara Dickerman
Author: Michael McLaughlin
Author: Maverick Farms
Author: Andrea Albin
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Author: Robert del Grande