Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
The secret? Hit it with high heat from all sides.
No heat needed; just cabbage, salt, and patience.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
A quick and easy stir-fry.
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Red sauce with weekend flavor on a weeknight schedule.
Easy, peasy, sesame-marinated greens.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
How to cook perfectly soft-boiled eggs every time.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Dashi is the base of countless Japanese soups.
Sweet, smoky, and crisp-but-pliant.
Shockingly good soup, considering its mild star ingredient.
Spiced roasted carrots get a cooling dollop of crème fraîche.
This classic method is simply the best.
Homemade blue cheese dressing is worth the extra effort.
How to make perfectly poached eggs with tight, clean whites and golden, liquid yolks.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
An Italian vegetable side dish that can't be overcooked.