Vegetable

If you’ve never made posole, this is a good starter recipe.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

The sturdier your cress, the longer this salad will hold up at room temperature.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Use any leftover herb syrup from this recipe in dressings or marinades.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

From arugula to watercress, we've got you covered.

For when you wanna look fancy but have zero time for that.

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

They're smoky, salty, and ready to be sprinkled on everything.

This one’s a taco unicorn.

Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.

Because peas aren't just for side dishes.

Yeah, escargot is on the list.

The shrimp is even better when it’s grilled.