Yuca, also called cassava or manioc, is a staple of many Latin American cuisines.

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor.

A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is captured in this pudding.

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

Lamb shoulder chops are everything a cook wants: They’re inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

Lamb shoulder chops are everything a cook wants: They’re inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own....

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.