Garlic

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Memelas are ubiquitous in Oaxaca, where they’re made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.

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.

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

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.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.

Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.

Make a big batch of these spicy herbed meatballs and stash them in your freezer. That way, you’ll always have the building blocks for an easy weeknight dinner on hand.

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mas­tered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delec­table, over-the-top-awesome race.

This spicy, tangy, rich seafood dish may have several elements, but once they all come together it's absolute magic.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.