An authentic rendering of fish tacos, So Cal-style, this recipe grills red snapper to perfection, stuffs it in soft corn tortillas, and blings it up with cilantro and and a squeeze of lime.
Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.
Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.
A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times.
Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.
The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.
These impressive little nibbles are a snap once you learn that the trick to really thin crackers, which is passing the dough through a pasta machine.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
Mussels are a typical Istanbul street food. For this Turkish delight, plump orange mussels are stuffed with herbed rice, pine nuts, and currants then steamed.
Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
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