Make Ahead

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.

Serve this one-pot baked chicken dish with steamed rice and broccoli.

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.

Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.

The pairing of barbecue and Big Red Soda is super-popular throughout the South, so why not combine the two in one killer dish? The sweet, cult-favorite cream soda, originally from Texas, is often compared to cinnamon bubble gum, but also has notes of lemon, orange, and vanilla. Here, it's combined with barbecue sauce as a cooking liquid for slow-cooked, spice-rubbed pork shoulder, with results that are sweet, spicy, and as uniquely flavored as Big Red itself.

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Rose water is the little something that makes this cocktail recipe special.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.