Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and...
Author: Anna Stockwell
Author: Janet Fletcher
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Virginia Burke
Author: Jim Lahey
Author: Jill Silverman Hough
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
Author: Joe Yonan
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Tom Colicchio
Author: Jeff Edmunds
Author: Adeena Sussman
Author: Cathy Halter
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
Author: Julie Loria
Author: Sally Siegel
Author: María A. Alvarado-Gómez
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Norman Van Aken
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
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Author: Marge Perry
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: Nina Simonds
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: Marie Samples