Cilantro

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

Add ‘em by the handful, not by the pinch.

Well, that depends. Are they hardy? Are they tender? And how lazy are you?

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.