Author: Alison Roman
Author: Suzanne Pirret
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Author: Melissa McClure
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the...
Author: Marye Audet
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
Author: Jimmy Shaw
One of the few tiki drinks to feature amaro-in this case, Campari, the Jungle Bird is made with blackstrap rum, fresh pineapple, Campari, and lime.
Author: Brad Thomas Parsons
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Simple, refreshing, minty. This easy rum cocktail with mint is a great way to use up over-eager garden mint.
Author: Chris Morocco
This is a light, refreshing take on the Jungle Bird using rum, Aperol, and pineapple. A summer cocktail that's perfect for day-drinking.
Author: Alex Holder
Author: Joshua McFadden
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Author: Bon Appétit Test Kitchen
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Sergio Remolina
Author: Matt Lee
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the...
Author: Sergio Remolina
Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and...
Author: Rob Ray
This Aperol Margarita is a great union of two amazing places: Italy and Mexico. Here, the tequila blanco balances with Aperol flawlessly.
Author: Natalie Migliarini
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this-you won't...
Author: Art Smith
This tequila-infused carnitas recipe is perfect for festive occasions-or any weeknight you want to party.
Author: Jen Fisch
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my...
Author: Daphne Oz
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of...
Author: Chris Morocco
Sure, you could use heavy cream instead of coconut milk, but then it wouldn't be as healthyish.
Author: Chris Morocco
We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic vodka drink for a reason.
Author: Chris Morocco
This addictive grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty. It's ideal for navigating the crowds on a hot beach day.
Author: Kat Boytsova
Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.
Author: Alison Roman
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Tangy, tart, and refreshing, with a bit of graham cracker crunch-just like the pie. One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers...
Author: F. W. Pearce
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.
Author: Quealy Watson
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
Author: Rick Martinez
Author: St. John Frizell
Author: Sharon Tyler Herbst