Backyard BBQ (14)
Cocktail Party (13)
Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.
Sweet corn grilled in its husk is enhanced by an herbal compound butter.
Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Tender ravioli are filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping.