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....

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.

These mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

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.

There’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.