Christian Reynoso
Contributor
Christian Reynoso is a San Francisco based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café, a mainstay of California cuisine. Christian's words can be regularly found in his cooking column, Bounty, in the San Francisco Chronicle, as well as Edible magazine, Food52, and now Epicurious. When he's not at home, he's traveling to Mexico, exploring its cuisine and his heritage.
Store-Bought Hummus Is the Key to This Creamy Salad Dressing
The handy ingredient adds flavor and texture to this quick, herby dressing.
Any Hummus Dressing
For a next-level salad dressing that’s creamy, nutty, and luxurious, look to that container of store-bought hummus.
A Visual Guide to 13 Extremely Handy Knife Cuts
Follow this guide to chop, mince, and dice your way around the kitchen with confidence.
Five-Spice Brussels Sprouts and Sausage Stir-Fry
A hit of warming Chinese five-spice powder adds coziness to this versatile (and quick!) stir-fry that plays equally well on the holiday table.
The No-Fail Way to Roast Sweet Potatoes
With these handy tips in mind, you’ll know exactly how to roast sweet potatoes that are perfectly tender and crispy, every time.
Roasted Sweet Potatoes With Spiced Maple Glaze
A simple side dish of roasted sweet potatoes, sweetened with maple syrup and spiced with red pepper and cinnamon.
Soy-Sauce-and-Tomato-Braised Chicken
Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
Masa-Fried Chicken With Lime Cabbage Slaw
These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).
Green Hummus With Sizzled Dolmades
This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.
Tropical Babas With Whipped Coconut Cream
We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.
Potato-Tomato Gratin With Horseradish
This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
This Potato Soup Is Hiding a Cheesy Surprise
My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.
Summer Vegetable Cassoulet With Crispy Gruyère
This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine.
How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn
These dimpled masa-dough dumplings are wonderful with mole—or added to this herby, smoky soup.
Shrimp With Chochoyotes in Smoky, Herby Broth
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
Peppery, Creamy Greens With Eggs
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Warm Chicken and Swiss Chard Salad
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.