Author: Michel Richard
Author: Maggie Ruggiero
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Sheila Lukins
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
Alabama white sauce is indispensable as a dip for barbecue smoked chicken.
Author: Chris Lilly
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
Author: Deb Perelman
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Einat Admony
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Karen Busen
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
Author: Jill Browning
Author: Bruce Aidells
Give this grilled cheese a fennel flavor.
Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud
Author: Paul Johnson
Author: James McNair
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.
Author: Gina Marie Miraglia Eriquez
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
Author: Miriyam Glazer
Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Author: Chris Morocco
Author: Francis Mallmann
Author: John Shields
Author: Gina Marie Miraglia Eriquez
Author: Rhoda Boone
Author: Melissa Roberts
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks