Simple Cooking

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Serve with some crusty bread.

Rhubarb’s signature tartness is actually brought down by pickling!

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish