Author: Marcela Valladolid
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Author: Lora Zarubin
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your...
Author: Guy Turland
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Jean Anderson
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
Author: Gina Marie Miraglia Eriquez
So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.
Author: Chris Shepherd
Author: Gina Marie Miraglia Eriquez
This homemade version of a popular Chipotle restaurant menu item livens up plain white rice with lime juice and tons of cilantro. Serve it as a side dish or top with cooked vegetables and salsa to make...
Author: Kat Boytsova
Author: Sheila Lukins
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick. Feel free to swap in whatever protein and roasted vegetables you may have on hand.
Author: Molly Baz
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno...
Author: Molly Baz
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Author: Huma Siddiqui
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted,...
Author: Anna Stockwell
Author: Douglas Rodriguez
Author: Michael Lomonaco
Author: Juana Vázquez-Gómez