This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Alison Roman
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Author: Ian Knauer
Author: Melissa Roberts
Author: Pam Anderson
Author: Shelley Wiseman
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Barbara Kafka
Author: Mikal Altomare
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Alison Roman
Author: Ruth Cousineau
Author: Zakary Pelaccio
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Douglas Rodriguez
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...
Author: Katherine Sacks
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Author: Chris Morocco
Author: Aviva Goldfarb
Author: Sergio Remolina
Author: Tony Rosenfeld
Author: Diana Kennedy
Author: Paul Gayler
Author: Elizabeth Karmel
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...