Recipes & Food

Chipotle and miso come from two different cooking traditions, but they make great bedfellows in this recipe for grilled tofu—first as a marinade, then as a sauce.

Savory, refreshing, and tart, this recipe is inspired by the lao hu cai, or "tiger vegetable salad" served at Xi'an Famous Foods.

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

It's easy to make yogurt at home, but it helps to understand the process. Here's how to make most kinds of yogurt, including luscious thick styles like Greek yogurt and labneh.

Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce made with jalapeños and ají amarillo peppers.

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet.

The official start of the outdoor cooking season calls for some classics, and I can't think of anything better than these Dr. Pepper ribs. My most favorite of soft drinks served as the base of this sauce, which offers a tang and depth that will have everyone asking, "what's in this?!"

El guacamole es una deliciosa salsa de aguacate famosa en todo el mundo, cuyos orígenes se remontan a la época de los aztecas, por lo que ha sufrido múltiples variaciones. En este video te la presentamos con tomates verdes y chiles asados, cilantro, limón y ajo. Todo integrado en un mortero de piedra volcánica que también utilizaban los Aztecas para crearla y que en México se conoce como molcajete. The guacamole is a delicious avocado salsa, famous worldwide. Its origins come from the Aztecs time and has suffered different variations. In this video we show it with broiled green tomatos, cil...

A simple and easy guacamole for any occasion.

If you're hoping to familiarize yourself with the mouthwateringly delicious foods of Cambodia, look no further than cha kreung satch moan. This chicken stir-fry is salty, sweet, pungent, and slightly spicy, balanced by the herbal, cooling flavor of holy basil.

Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty, and grain salads can seem too heavy. Potato salad and pasta salad can feel ho-hum. We want something healthy, delicious, and hearty enough to please those abstaining from the meat. So we gathered up 11 summer side salads that are fresh, chunky, and lettuce-free—and sure to please everyone in the crowd.

If pasta salad didn’t already exist, the first person invited to a potluck picnic would pretty much have to invent it. A cold salad of penne or macaroni, tossed with summer vegetables, meats, cheeses, herbs, and a bold dressing is the perfect thing to transport out to the coast, to drop on a picnic table, harmonizing beautifully with anything coming off the grill. Here, as inspiration for what to haul to your next party, are 9 of our recent favorites.

Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary schools) everywhere—but it's rarely any good. From hard, unripe fruit—chunks of bland melon and mouth-puckering pineapple—to sad, squishy grapes, it's often uninspiring at best, and at worst, actively disgusting. But it doesn't have to be that way. Here are the basic rules to making fruit salad that doesn't suck, and that in fact is good enough to be the star of the show.

Potatoes may be life, but for many Americans, mayonnaise is...well, let's just say it's not for everyone. This means the standby classic, potato salad, typically a combo of the two ingredients, gets tossed aside during summer picnics. Whomp, whomp. Since we never want to see food go to waste, why not provide a dish, even a potato salad, that everyone will enjoy whether they are pro- or anti-mayonnaise? We've rounded up ten mayo-free variations of the classic potato salad that are drowning in flavor and not in sauce. Try them out for yourself and let the tubers do the talking.

Ice cream scoop optional, but highly encouraged. Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible things she’s cooking, eating, reading, buying, and more. Today: The best Japanese potato salad for summer and beyond.

Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. It takes all of the guesswork out of the process, delivering steaks that are cooked perfectly to precisely the temperature you like, each and every time. This complete guide will show you how to get there.

Sous vide is the ideal way to prepare steak for perfectly even edge-to-edge cooking and foolproof results. These sous vide steaks can be finished in a pan or on the grill.

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.

The tender braised lamb is packed with flavor from powerhouse ingredients, like smoky morita chilies, fruity guajillo chilies, and sharp tomatillos, all tempered by sticky-sweet dates. It's also a great set-it-and-forget-it dish for those lazy Sundays when you'd rather curl up on the couch than slave over a stove.

Though tinga is traditionally flavored with chorizo, this quick and easy version still packs in the flavor, without having to seek out special ingredients. The chicken is gently poached in broth then shredded and tossed with a pureed sauce for extra-juicy texture and flavor.

Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think you're dreaming.

This mayo-free tuna salad is loaded with Mediterranean flavors, including plenty of fresh olive oil, capers, olives, fennel, celery, and a splash of lemon.

Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it.

Whether with mayo or without, these tuna salad sandwiches hit all the right notes, thanks to a secret umami blast.

Using a hand blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

For most Americans, the word "pancake" conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate French crepes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo. Here are 23 great ones that we think you should get to know.

Whether your heart belongs to maple or Mrs. Butterworth, made-from-scratch breakfast syrup will hit the spot in a pinch. It's ultra-luxuriously thick and rich, sweet but not cloyingly so, tempered with plenty of salt and vanilla—no corn syrup in sight! With just a touch of butter, it's perfect for drizzling over pancakes, waffles, and French toast, too.

With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the sous-vide egg action. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath.

There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. Using sous vide to make duck confit eliminates the need for rendered fat, and the precise temperature control allows you to cook the legs for the absolute best texture—insanely silky and fork-tender.