It starts with a darker roux, a generous smother, and a heady blend of ginger, cardamom and coriander, thanks to Asha Gomez. …

With avocados, tomato, and chiles, it's the all-purpose salsa you never knew you needed.

Moqueca, a stew from the Brazilian state of Bahia, is a finessed union of sweet and savory.

The cold Spanish soup gets the tangy, spicy upgrade its been waiting for.

Forget what you know, and think beyond the crisp, cold crunch.

Break out the food processor and pulverize some popcorn.

Mexican sopa seca de fideo turns everything you know about pasta on its head.

In just six minutes, eggs, bread, and cheese come together in fluffy harmony.

On the many ways to appreciate a carb dream team.

Marinate it in turmeric-spiked chutney, bread it with semolina, and fry.

A trick from Zuni Café gives the maligned dried fruit a second life with tea.

Butternut squash deserves a dip in hot olive oil, the Calabrian way.

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East.

Southwestern China has its own way with charred tomatoes, cilantro, and chile.

Having a stash of briny and salty greens in your fridge opens up all sorts of home cooking adventure. Here’s how to make it.

Hiroko Shimbo’s primal utility sauce is good for the freezer, and best when brought out for surprise inspiration.

This is not tossing. This is assembling, fashioning, architecting. With the help of chef Ignacio Mattos.

Follow the simple steps in a pie inspired by Darina Allen’s Forgotten Skills of Cooking. Failure is an option.

And Molly Stevens’ All About Braising is the classic cookbook that will get you to cruciferous nirvana.

It transforms the bean curd into something completely, magically different. Your sauces will thank you, too.

Following the pentagonal fruit from Africa, Louisiana, India, and the Levant.