If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Sheila Lukins
Alabama white sauce is indispensable as a dip for barbecue smoked chicken.
Author: Chris Lilly
Author: Bruce Aidells
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against...
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or shedders,...
Author: Rhoda Boone
Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Author: Chris Morocco
Author: Jill Browning
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
Author: Einat Admony
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
Author: Deb Perelman
Author: James McNair
Author: Miriyam Glazer
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
Author: Karen Busen
Give this grilled cheese a fennel flavor.
There are lots of meatless burgers in the world, but this Latin American-inspired recipe is especially satisfying without being stodgy. It's pantry-friendly to boot.
Author: Gina Marie Miraglia Eriquez
Author: John Shields
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Author: Francis Mallmann
Author: Rozanne Gold
Author: Paul Johnson
Author: Melissa Roberts
Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud