A crunchy, creamy cucumber salad made with tahini, lemon, and fresh dill.

Creamed corn gets a Southwestern (and fast food!) twist with Chipotle corn salsa. The finished dish is studded with smoky bacon, a touch of lime zest and juice, and a final flourish of cilantro or scallions to cut through the creamy, fatty sauce.

There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays it out.

This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.

This tuna melt comes with all the bells and whistles: mashed avocado, sliced tomato, crispy bacon, pickled jalapeños, and melted cheese in two forms.

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.

Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.

Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.

Clingy, velvety sauce, starchy noodles, and fresh vegetables.

This Florida-inspired sandwich is the definition of simple perfection: fillets of white-fleshed fish, coated in a paprika-based spice rub and grilled until dark and juicy, stuffed into soft and tender bread with classic condiments.

On paper, the chacarero chileno sandwich seems...weird. Grilled beef, sliced tomato, and cooked green beans. But when done properly, it works. Prove it to yourself by trying this recipe.

Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you've got chicken perfection.

Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this grilled chicken sandwich is surprisingly quick and easy.

When I was growing up, miso soup was something of a special event in our house. My grandma presented it with a great flourish in little black lacquer bowls with matching lids on a black lacquer tray. When you removed the lid, a puff of steam escaped like magic. Below was cloudy, mysterious. We plunged the murky, brackish depths for little cubes of tofu, rubbery emwakame/em, and sharp scallion.

A rustic stew whipped up by Argentine fishermen and home cooks, chupín is packed with meaty pieces of fish, tender potatoes, and lots of vegetables.

Here's how to make your own Shack Burger at home, including a homemade version of Shack Sauce.

We've taken the classic flame-grilled flavor of the Whopper, complete with the exact right ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.

This chicken salad spread is a basic recipe that allows for adding a variety of flavors and textures. It has a finer consistency than chicken salad.

Mix up your classic chicken salad with this summery variation made with sweet corn, avocado, and the juiciest poached chicken tossed with a light and creamy miso dressing.

Fried shrimp, oysters, and fish are all great options for stuffing into a rémoulade-slathered roll with lettuce, tomato, and pickles for this classic Louisiana sandwich.

Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread.

From seafood to pasta and a few cucumber options, these are our favorite cold salad recipes to serve this season.

Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice noodles in a delicate, flavorful broth.

Use code SAUCESTACHE60 to get 60% OFF + FREE SHIPPING on your Green Chef box at https://bit.ly/3CWM0QV One Can of Chickpeas Could Change The Way You Think About MEATLOAF? This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome) —————————— Get more Sauce: http://linktr.ee/Saucestache #saucestache

From Korean cucumber banchan to a classic Caesar, these side salad recipes might just end up stealing the show.

Simple tips and steps to building a better pasta salad.

Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat...a lot.

Tender poached chicken with a tangy pesto dressing.

Potato salad, as reinterpreted by Japanese food culture, derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.

Homemade Candy Bars Today I'm going to show you how to make healthy energy bars. These no-bake energy bars make a great replacement for store-bought bars and candies. They're naturally sweetened and made with wholesome and nutritious, good for you ingredients. 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook/ 💚FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe: https://howtocooksmarter.com/free-ebook/ WATCH NEXT: ✅Healthy Air-fryer Snacks: https://www.youtube.com/watch?v=aYwm3ilRNxw ✅Dark Chocolate Bark: https://www.youtube.com/watch?v=gfPRrfmy6ZQ ✅Healthy Brownie in a Mug: https://www.youtube.com/watch?v=d__JHwSvLUk ✅Healthy Oatmeal Carrot Cake: https://www.youtube.com/watch?v=KncjX-uLDmU This is why you'll love these healthy bars: They're super easy to make in your food processor! They're chewy and delicious! You can make these bars in many different flavor combinations! They're great to have before your workout, or to curb your appetite between meals! HOMEMADE ENERGY BARS RECIPE (makes 12 pieces) Ingredients: 1 cup dates (130g) 1/2 cup dried apricots (80g) 1/2 cup prunes (80g) 1/2 cup cashews (70g) 1 cup desiccated coconut (60g) 1-2 tbsp ground oats (optional) NUTRITIONAL INFO (per piece): 129 calories, fat 6g, carb 19.7g, protein 2g Preparation: Soak the dates and dried apricots in hot water for 10 minutes. Use the food processor to grind the cashew nuts first. Add the soaked dates and apricots, together with prunes, and blend 1-2 minutes until smooth. Add the cocoa powder and desiccated coconut and blend one more time to combine. If the mixture is too sticky, add 1-2 tbsp ground oats. Spread the mixture on a lined baking tray, press with hands and smooth the top. Place in the fridge or freezer to firm up. Cut into bars or bite sized pieces and store in the fridge. Enjoy!