The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler.
Author: Jenny Rosenstrach
Author: Terry Conlan
Author: Ana Garcia
Author: Jill Silverman Hough
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Author: Ardie A. Davis
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Author: Christy Velie
Author: Soa Davies
Author: Clifford A. Wright
Author: Melissa Roberts
Author: Desiree Zamorano
Author: Rebecca Averill
This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up all the delicious sauce.
Author: Donna Hay
Author: Stephan Pyles
Author: Mai Pham
Author: Kevin West
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.
Author: Chris Morocco
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.
Author: Bon Appétit Test Kitchen
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
A spicy riff on the classic Margarita cocktail, using reposado tequila, jalapeño, maple syrup, and lemon.
Author: Sother Teague
Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. Boudin, the king of Cajun food,...
Author: Donald Link