David Tamarkin

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Make a big batch of these spicy herbed meatballs and stash them in your freezer. That way, you’ll always have the building blocks for an easy weeknight dinner on hand.

It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

These cumin-spiced chicken thighs and roasted potatoes are balanced by a zippy, jalapeño-spiked alternative to coleslaw.

This sharable cookie has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.

This one-pot meal is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula or spinach at the end; for more garlic, pair it with garlic toast.

These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

When it’s French toast you want, diner-style is the only way to go.