Vegetable

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT. 

This is a refreshing, summery spin on a margarita.

A spicy riff on the classic Margarita cocktail.

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

These Dominican mashed plantains are creamy, hearty, and full of flavor, while still tasting fresh and light. They have a mellow, tropical earthiness that becomes a canvas for colorful toppings like pickled red onions and avocados.

Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.

The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn’t going anywhere.

The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

Here’s a riff on the traditional patty melt, with perfectly cooked chicken breast and a big pile of caramelized onions. This recipe calls for a mixture of yellow onions, red onions, scallions, and fried shallots, but you can use any onions you have on hand.

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.