blender

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. 

The base for this make-ahead frozen cocktail goes in the freezer two to five hours before serving, so it doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as a.…

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

These extra-thick cousins of the tortilla are toasted on a comal or griddle and split open before they’re stuffed with a wide array of flavorful fillings.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

This smoky chipotle and tomatillo salsa is an excellent dipping sauce for crudités or tortilla chips, or you can spoon it on top of tamales. You can use more chiles for a spicier sauce.

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.

Avocado leaves are the aroma of Oaxaca, and they are the main flavor in this indispensable staple. So many things can be created out of this little bean paste flavored with anise-y avocado tree leaves. It is the base for memelas, tlayudas, molletes, enfrijoladas, and so much more. Growing up, we stopped at the market in Tlacolula—a small village located near Oaxaca City—just to buy the paste, already made, in little plastic bags. You buy some tasajo, you grill it, you get some fresh tlayudas, some salsa, and then you spread some of this paste all over your tortilla like it is a savory cake frosting.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

The dressing was a crowd-pleasing sweet onion recipe that we’d used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage and spicy peanuts.

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

Melty, cheesy, crunchy, spicy: These sandwiches, a street food favorite in India, check all the boxes.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

The best plant-based substitute for sour cream? Plant-based cream cheese. When blended, it best approximates the flavor and texture of sour cream. Top the bowl with crispy fried shallots for additional brightness and texture.

In chef Matty Matheson’s riff on the Nashville hot fish sandwich, crispy golden fish fillets get smothered in a smoky chile butter and layered with onions, pickles, and cheese.