Author: Andrew Friedman
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Mai Pham
Author: Curtis Stone
An elegant Indian chicken curry that may be served to the family or at a grand party. Rice is the ideal accompaniment.
Author: Madhur Jaffrey
Author: Chad Robertson
This recipe for a gordita that is split open and filled is more common outside Mazatlán; but the shrimp filling reflects the amazing seafood abundant there.
Author: Rick Martinez
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: Samin Nosrat
Author: Jill Silverman Hough
Author: Ryan Magarian
Author: Lynn Alley
Author: Robb Walsh
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Author: Maggie Ruggiero
This garlicky sauce from Argentina is great spooned over beef or chicken.
Author: Jeanne Thiel Kelley
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
You'll have some leftover creamy ginger soy dressing for salad later in the week.
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.