When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Author: Claire Saffitz
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
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
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Author: Nick Curtola
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,...
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
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
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
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
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