Maricela Vega

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.