A simple corn and cornmeal topping makes these halibut fillets a party entrée.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.