Author: Joe Yonan
Author: Marie Samples
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Author: Diala Canelo
Author: Chris Schlesinger
Author: John Rivera Sedlar
Author: Marge Perry
Author: Skye Gyngell
Author: Alison Roman
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Jim Lahey
Author: Jeff Edmunds
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Bon Appétit Test Kitchen
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Author: Chris Morocco
Author: Norman Van Aken
Author: Molly Stevens
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Author: Katie O'Kennedy
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Rose Hammick
Author: Lorna Sass
Author: Paul Grimes