Basics

Although recent, the Italian influence on Peruvian cuisine is undeniably strong. Italians arrived in Peru at the beginning of the 20th century, and as soon as t...

This tofu soba noodles is a little bit warm, a little bit chilled, and completely delicious. The tofu, tasting lightly of soy sauce and the grill; the soba sala...

This is a basic roast chicken recipe done right. It’s as simple as that.

This rich raw avocado sauce is both light and hearty. It’s also very flexible and may be served with all kinds of fresh vegetables, including corn, radishes, gr...

This luscious vegan linguine is easy to halve, easy to double for a crowd, and easy to love. It takes a while to cook but it’s mostly hands off—and the sauce ta...

For any oven-baked chicken, ribs, tofu, tempeh or even a brisket, using this dry rub will have you imagining your stay in Memphis—planning your trip to Gracelan...

A refreshing springtime salad. It’s excellent even without arugula, so don’t let the absence of (or dislike for) that ingredient deter you from trying it....

There are few dishes that define the taste of Korea like bulgogi. The marinade is very easy to make with ingredients you already have on hand. The meat can be p...

This aioli, or garlicky Mediterranean mayonnaise, is packed with lemony flavor. It’s delicious on grilled vegetables, poached fish or as a dip for crudites, art...

A 21st-century vegetarian cobb salad, this dish is a healthy, hearty option that is sure to please everyone at the table.

This infused oil, adapted from Molly O’Neill’s recipe for The New York Times, adds a sweet and mellow flavor to the classic vinaigrette. It’s also a tasty...

This basic formula showcases Chinese flavors from a variety of regional cuisines. Allow 15 to 20 minutes of marinating time for vegetables, fish, or shellfish o...

This dish is a cross between green salsa and guacamole, which makes it a pleasing dip, dressing, and all-purpose sauce.