Food Processor

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

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.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.

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.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish that brings out the best of garden-fresh zucchini and other squashes.

Chances are, if you're not Oaxaqueño and grew up in this last generation in Mexico or the United States, you’ve probably been taught to think that pork fat like aciento—Oaxacan-style chicharrón paste—is not good for you, and that you should always cook and eat things made with a plant-based oil instead. It’s normal to think this way. That is, until you go to Oaxaca and see that aciento is a way of life and that a lot of elders live to be more than one hundred years old eating the stuff on a daily basis. You’ll also realize that it is amazingly flavorful and really completes a lot of masa-based Oaxacan dishes such as tlayudas, memelas, empanadas, and chochoyotes. Think of it as a Oaxacan brown butter. If you do it right, it should taste nutty and toasty, not like lard or like fat. I also understand that a lot of people may not have the time to properly render chicharrón into a paste, so this shortcut version using olive oil is much quicker and tastes almost as good. If you can’t find or don’t have access to fresh chicharrón, American-style pork rinds also work well.

If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. 

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

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

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

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.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

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