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This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

In this recipe, spiced ghee becomes a rich poaching liquid that cooks shrimp to perfection.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

This DIY furikake is just five ingredients and you can use it on nearly everything.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

Wings so crispy you won’t believe they were baked in the oven.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

An easy, chile-spiked tomato salsa for all your taco needs.