As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Tadashi Ono
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Faith Willinger
Author: Lidia Matticchio Bastianich
Author: Dave Lieberman
Author: Grace Young
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: Steven Raichlen
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Author: Nigella Lawson
Author: Michael Psilakis
Author: Shelley Wiseman
An easy Chicken Salad recipe with Grapes and Walnuts
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Steve Silverman
Author: Joy Perison
Author: Roy Finamore
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Jeanne Thiel Kelley
Author: Marisol Benadayan-Bennaroch