Creamy, spicy, rich, and sweet.
Ripe tomato adds fruitiness to this pesto from Sicily.
Light seasoning allows your rice to shine.
Some simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
The off-the-cob version of Mexican grilled corn.
Make it as a casserole or in individual portions.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
A fresh and summery Italian classic.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Two sauces and a marinade for extra-tasty pork.
A garlicky, citrusy marinade makes this buttery steak pop.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The slow-cooked, crisply charred effect, no rotisserie required.
Crepes sound much fancier than they are. Let's just call 'em skinny pancakes and eat them all.
Beyond your standard skewer.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
A classic one-pot Japanese chicken dish.
Spicy, savory, tart, and refreshing.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
The best pesto is still made the old-fashioned way.
This pasta packs an aromatic punch.
An easy, pull-apart-tender, extra-porky roast.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The king of ham and cheese sandwiches.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
The very best classic steak sauce you can make at home.
Unleash the power of fresh spices.
Taste the tropics, not ice water.
Warm your belly and your soul.
A polenta recipe that delivers smooth, creamy results.
A grilled chicken preparation that's truly simple, but excellent and juicy.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
So easy, it's practically done before you start.
Perfect for quesadillas, breakfast tacos, and queso fundido.