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....

Once you’ve tried ice cream made with fresh mint leaves—a far cry from the neon-green stuff—you’ll never go back.

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

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

Thickened with peanuts and made with the Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy meal.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.