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(106)
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3.5
(3.5)
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This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.
4.3
(4.33)
Quick
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This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
4.0
(3.86)
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These savory swirls are easy to prepare and taste best served warm.
5.0
(5)
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
5.0
(5)
1.0
(1)
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
Quick
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
(5)
Easy
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These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.
5.0
(4.8)
Easy
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Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.
4.0
(4.17)
Quick
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4.7
(4.65)
Easy
4.5
(4.48)
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Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.
4.0
(4)
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This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!
3.4
(3.4)
Quick
Easy
3.6
(3.59)
Quick
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Vegan
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4.0
(3.8)