Joel Jenkins

It's everything we love about sopa seca, from the toasted spaghetti to the spicy tomato sauce, made easier and more convenient with a multicooker.

Chicken tinga tacos are pretty great but when you add a dash of umami-filled fish sauce, you hit another level of flavor. Served with onions, avocado, salsa and more--they're exceptional.

All the juicy, tender perks of brining. None of the fuss of finding a container large enough to contain a turkey and cramming it in your already overstuffed fridge.

Here's a sweet little recipe for Pibil-style ribs--less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!

A sticky, sweet, and lightly spiced platter of roasted chicken thighs sounds pretty fantastic, doesn't it? Let us assure you, it really is.

When you're in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.

Sambal eggplant is an iconic Southeast Asian food because of its spicy, sweet flavors. Few ingredients and simple prep make it easy.

When spring is in the air, or if you just wish it was, this beguiling asparagus frittata will make your heart go pitter-patter.

Crisp onion and creamy white beans turn tuna into a light dinner, courtesy of the always impressive Stanley Tucci.

Want a comforting, stewy, subtly-spiced bowlful of pork and hominy gorgeousness as soon as possible? Relax, we’ve got you covered.

So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.

This good old-fashioned soup has a frugal heartiness once needed by day laborers. And a satiating subtleness now appreciated by foodies.

Easy, authentic, and awesome any time of day, whether accompanied by steaming hot coffee in the morning or cold cerveza any (other) time of day. One of our recipes folks rave about most.

A Vietnamese classic that comes together in minutes and bears that enticing and classic Vietnamese juxtaposition of tastes and textures and temperatures. Sigh.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

Swear you'll forget you're eating healthy with these crisp-edged carrots and cabbage that are burnished to tempting heights after being slathered with an iconic Korean spice paste.

The trickiest part of making this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.

Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.

In its simplest and truest form, this Indonesian chile paste is made from just chiles, salt, and lime juice. And it’s a revelation.