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
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Author: Andrea Reusing
This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient....
Author: Adeena Sussman
Author: Norman Van Aken
Author: Jill Norman
Author: Carolynn Carreño
Author: Sam Sifton
Fresno Chile Hot Sauce
Author: Ian Knauer
Author: Jeanne Thiel Kelley
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
This tangy relish also goes well with chicken or pork.