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Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.

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

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

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

Here's my vegetarian taco salad of romaine and peppery arugula tossed in a creamy, avocado-lime dressing. Chili-flavored quinoa and black beans make it hearty.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

Turn the classic iced tea and lemonade combo into a frozen cocktail for all of your backyard parties. Freeze the drink components into ice cubes before blending for an icy drink that isn't watered down.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Start by roasting your bananas in coconut oil, sugar, and salt until they caramelize. Then, make your vegan ice cream mixture using sugar, cocoa butter, coconut oil, coconut milk, and cashew milk. Combine it with your roasted bananas and add to your ice cream maker. The soft serve delight will be well worth the effort. 

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

There's no better way to celebrate warm, sunny days than by sharing these fruity rosé wine ice pops with friends.