Dinner

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!

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

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.

The shrimp is even better when it’s grilled.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Also known as kremmudokeftedes.

And there's dessert!

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?