Author: Ania Catalano
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Tina Vaughn
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Alexis Touchet
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog
Author: Diane Berry
Author: Carole Chernick
Author: Shauna Sever
Author: Alison Roman
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Gina Homolka
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).
Author: Amy Kaneko
Author: Alejandro Morales
Author: R. A. Street
Author: Lillian Chou
Author: Tony Gemignani
Author: Ginny Hamisch
Author: Katie Sullivan Morford
Author: Gianni Scappin
Author: Sara Jenkins
Author: Julian Teixeira
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Victoria Granof
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Catherine McCord
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart...
Author: Katherine Sacks
Author: Jeanne Thiel Kelley
Author: Douglas Rodriguez
Author: Julia Turshen
Author: Itamar Srulovich