100% foolproof and extremely quick homemade aioli.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Sweet, smoky, and crisp-but-pliant.
Use the liquid from canned chickpeas to make an incredibly light, creamy vegan mayo.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
Three different tomato sauces blend to make a perfect, harmonious whole.
Red miso paste is the best option for seafood-free homemade kimchi.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
This mustard has some kick.