Gluten-Free

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Who knew that dessert could be as easy—and refreshing—as combining sugar and water?

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

A cooling and crunchy green version of the typical tomato-based salsa.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.