Author: Lane Crowther
Author: Luis Miguel López Alanís
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez
Author: Frank Stitt
Author: Pableaux Johnson
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
Author: Norman Van Aken
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Virginia Burke
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded...
Author: Chitra Agrawal
Author: Sondra Wilson
A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply...
Author: Kwame Onwuachi
Author: María A. Alvarado-Gómez
Author: Michael McLaughlin
Author: Lezlene Brown
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Author: Ian Knauer
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates...
Author: Marvin Gapultos
Author: Todd Thrasher
Author: Clark Frasier