Author: Nadia Hassani
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Author: Peter Hoffman
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator,...
Author: Dr. John McDougall
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Melissa Clark
Author: Tori Ritchie
Author: Alex Jamieson
This recipe is great for vegetarians or people who just like beans, and it freezes well.
Author: MIKAYLASMOM
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Author: Bricia Lopez
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Check out this summer-ready pickle recipe-the technique is nothing short of amazing.
Author: Mark Bittman
When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic...
Author: hlkljgk
Author: Joyce LaFray
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the...
Author: Chef Joey Z.
Author: Melissa Roberts
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Author: Jean Thiel Kelley
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Shelley Wiseman
Author: Lillian Chou
Author: Sheila Lukins
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
Author: Roberto Santibañez
Author: Tori Ritchie