A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Quick and easy pickles that are perfect for your burgers and sandwiches.
You'll want to pour this over everything.
How to make the Greek iced coffee drink at home.
A simple and easy guacamole for any occasion.
A simple stir-fry for garlic lovers.
Grilling red peppers and eggplant gives this tangy Serbian sauce a pleasing smokiness.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Easy roasted mushrooms with olive oil and herbs.
A root-to-leaf side dish.
Earthy spices and a little heat.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
No heat needed; just cabbage, salt, and patience.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.