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Jerk Tofu Wrapped in Collard Leaves

This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in a Jamaican-inspired marinade.

Author: Bryant Terry

Poblano and Mushroom Tacos

Author: Bon Appétit Test Kitchen

Mala Fried Peanuts

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

Author: Lisa Cheng Smith

Cheesy Stuffed Peppers

Author: Kelly Mickle

Pineapple Pork Chops

Author: Bon Appétit Test Kitchen

Chipotle Chile Sauce

Author: Lourdes Castro

Glazed Leeks With Pine Nut Salsa Verde

It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Author: Andy Baraghani

Beets With Pecorino, Pecans, and Shishito Peppers

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Author: Nick Curtola

Spicy Tahini Sauce

Author: Suzanne Husseini

Salsa Mexicana

Author: Sergio Remolina

The Tostada That Wants to Be a Memela

Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...

Pajeon Sauce

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

Jerk Spiced Duck

Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.

Author: Chris Morocco

Green Curry Paste

Combined with coconut milk, it's the base for your next Thai curry.

Author: Chris Morocco

Coconut Chicken Soup

Author: Clifford A. Wright

Scrunched Cabbage Salad with Grapefruit and Chiles

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.

Author: Molly Baz

Farro with Pistachios, Mixed Herbs, and Golden Raisins

A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.

Author: Jon Shook & Vinny Dotolo, Animal