Author: Eileen Yin-Fei Lo
Author: Carey Paquette
Author: Lezlene Brown
Author: Reine Sammut
Author: Marcus Samuelsson
Author: Jessica Strand
Author: Marge Perry
Author: Melissa Roberts
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Author: Maria Helm Sinskey
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: Pam Anderson
Author: Marilyn Hill
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: Grace Young
Author: Marge Perry
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Michael Romano
Author: Lillian Chou
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
Author: Julia Turshen
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
Author: J. M. Hirsch
Author: Nancy Harmon Jenkins
Author: Kate Fogarty
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