Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy 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 zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
This bright-tasting relish is one of our favorite uses for summer corn.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
This simple salad is made with green beans, radishes, and a chile-infused honey.