A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Crisp, bubbly, crackly skin, and fatty, tender meat within.
The perfect snack or meal, hot or cold, any time of day.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Rich, meaty pork tamales with bright green chili inside.
A quick and easy twist on a classic dip.
Cauliflower goes to Buffalo.
Tender tamales with a rich chili-spiked filling.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
A mixture of flavors and textures in a hearty vegetarian bowl.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Ultra-crisp fried cauliflower, Korean-style.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
A couple simple tricks make these the best Swedish meatballs you've ever had.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Sweet, smoky, and crisp-but-pliant.
What happens if you build a grilled cheese out of two eggs-in-the-hole? Deliciousness.
This crowdpleasing snack takes about two minutes to put together.