blender

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT. 

Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast—then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

This recipe from Bryant Terry highlights the earthy taste and the toothsome texture of collards, and offsets the greens with tofu that’s been soaked in a Jamaican-inspired marinade.

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

A frozen Negroni, no slushy machine required. 

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This smoothie is a fresh take on a Creamsicle—the secret ingredient is persimmon, which provides sweetness and creaminess while letting the mango flavor shine through.

This smoothie mimics the flavors of everyone’s favorite muffin.

This smoothie sates my apple pie cravings in the most healthful way possible.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

This carrot-pineapple smoothie is like a liquid sunset in a glass.

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.