Spreading the ears with a very typical, tangy, crazy-loco sauce gives them verve.

One of Presilla’s favorite sources of heat for her salsa: chiles de árbol. Tomatillos give it body and acidity.

Behold, avocado marshmallows—where inner camper meets omega-3-friendly avocado and the result is quirky but embraceable.

Miso takes something familiar, like coleslaw, and gives it resonance without turning it into a dish that’s specifically Asian.

This vegetarian dish can be eaten as a snack, appetizer, or light meal. (registration required)

A lesson in the making of Greek vegetable pies.

Nearly two thirds of Tom Colicchio’s meals have been sandwiches. After you try his delicious recipes, you may start to adopt his eating habits. (registration required)...

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Here, tender, whisper-thin crêpes, made with matzo meal from instead of flour, are folded around a creamy filling of mushrooms, onion, and chives.