We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky...
Author: Joe Sevier
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Jean Anderson
Author: Beatriz Llamas
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates...
Author: Marvin Gapultos
Author: Roberto Santibañez
Author: Tammy Moore-Worthington
Author: Fred Thompson
Author: Bonnie Metully
Author: Alan Herman
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Author: Jill Silverman Hough
Author: Lillian Chou
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Michael Lomonaco
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Author: Niloufer Ichaporia King
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Author: Andy Baraghani
Author: Elizabeth Karmel
Author: Norman Van Aken
Author: Melissa Clark
Author: Reed Hearon
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Author: David Chang