This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Maverick Farms
Author: Maricel Presilla
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste,...
Author: Rhoda Boone
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
Author: Ian Knauer
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
Author: Judith Finlayson
Author: Steven Raichlen
Author: Janos Wilder
Author: Andrea Albin
Author: Rick Rodgers
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
Author: Lannice Snyman
Author: Kevin Taylor
Author: Reed Hearon
Author: Jamie Oliver
Author: Paul Grimes
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...
Author: Suvir Saran
Author: Josefina Howard
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Reed Hearon