Author: Andrea Reusing
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger,...
Author: Anna Stockwell
For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready...
Author: Katherine Sacks
Author: Steven Raichlen
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Author: Chad Luethje
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.
Author: Hooni Kim
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...
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Author: Zarela Martinez
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
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
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles....
Author: Anna Stockwell
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't...
Author: Andy Baraghani
Author: Deborah Schneider
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions),...
Author: Lourdes Castro
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Author: Dawn Perry
Author: Diane Rossen Worthington
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
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