A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
The secret is a little zest.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
Go from crumbly to smooth and spreadable in no time.
The trick: a quick cure of salt and sugar.
A mozzarella, tomato, and basil salad that's anything but bland.
Crème fraîche is easy to make at home.
This soup gets a rich, creamy texture from the emulsion of olive oil and white bread.
A quick and easy slaw with a refreshing crunch.
Spain's tomato-free gazpacho.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
No heat needed; just cabbage, salt, and patience.
Five minutes to summer's simplest dessert.
Let friendly bacteria do their thing, the results are worth it.
All you need are the freshest ingredients to make a simple caprese salad&mdashbut resist the balsamic vinegar.
Light and sweet watermelon gazpacho gets a little kick from Calabrian chili–spiked crema.
The creamy white cannellini beans in this easy salad absorb the bright flavor of a vinaigrette in just a few minutes.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
Fresh, spicy, and crunchy.