A simple and easy guacamole for any occasion.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Get the fast food–style French fries of your dreams at home.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Easy roasted mushrooms with olive oil and herbs.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Turmeric is the key to the yellow color.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
A classic recipe for artichoke hearts, from the heart of Italy.
An entrancing mixture of brandy, lemon juice and orange liqueur.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
Scotch and amaretto combine in this 1970s favorite.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.