Boiled green plantains, mashed smooth. The pickled onion topping is not optional.

Peppery, deep, and worth the hour it takes on the stove.

Swordfish has enough flavor and density to hold its own. Don't overthink it.

If you know anyone who thinks vegan food is boring, make them eat this.

Shreveport-style gumbo, the Bunkie Perkins special.

Hot, butter-drenched, and unapologetically simple. Connecticut-style lobster rolls done right.

All the satisfaction of homemade pizza for half the effort.

Sick of honey? Tired of maple syrup? Agave can give you sweet in ways you never imagined.

Who said soup isn't a summer dish?

Everyone loves a good stir-fry meal. Why not make it better?

This is mostly an exercise in technique. None of the ingredients are groundbreaking, but how you treat them will make all the difference.

Ras el Hanout-spiced chicken meets muhammara — a smoky Middle Eastern roasted red pepper sauce. Bold flavors, weeknight effort.

BYOS (Bring Your Own Salad).

Not your average takeout staple.

Maybe it is because I grew up in New England, but the smell of fried fish really gets me going.

It's not Pad Thai, it's easier to make, and just as good. What more do you need?

Warning: You will need a sous vide for this recipe.

Go low, go slow, and be rewarded with a better version of what canned refried beans has to offer.

Shishito peppers are unpredictable, so the heat level can vary from mild to spicy, depending on nothing more than luck of the draw. We love a mystery!

A Mexican chicken stew — boneless thighs braised low and slow in a rich tomato-chili sauce until they practically fall apart.