Dinner

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

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

Seek out a tortilleria if possible; it makes a difference.

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.)

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

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.

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

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.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

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!