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A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

The Thai-inspired dressing—tart and spicy and salty—plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.

Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish that brings out the best of garden-fresh zucchini and other squashes.

Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.

If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. 

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.

Pork belly is ubiquitous throughout the Philippines; the fat is glorious and tastes great grilled. Getting a nice char on the fatty bits is important, as it adds another level of flavor to the salty-sour-tart-sweetness of the soy-calamansi marinade.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

This easy recipe skips the yeast in favor of baking powder and baking soda to create soft, pillowy, flawlessly sweet wheels that get topped with a tangy buttermilk glaze.

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides another layer of richness. These may seem like disparate components of a menu, but each one brings something to the meal in terms of flavor, texture, aroma, and appearance to create a memorable experience.

These chocolaty pastries have the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.