We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico's griddled cheese sandwich into a party. To make them substantial enough for a meal, we started with 10-inch flour tortillas. To make four at once, we turned to the ...

This impressive and unique salad, inspired by the flavors of Egypt, relies on a bed of tender, toothsome pearl barley as its base. Pearl barley is a great candidate for the multicooker; by cooking the grains in plenty of water, similar to our method for brown rice, they cooked perfectly and ...

To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients_often the very same compounds that give them such potent flavor. Mild, creamy chicken salad was an ideal canvas. First, we found we could replace ...

For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado. Toasting the corn in a skillet until golden brown brought out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern ...

What's not to love about a Greek gyro, a sandwich of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce stuffed inside a soft pita? The traditional method for cooking the meat employs an electric vertical rotisserie on which layers of sliced and marinated leg of ...

To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill. To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin and chipotle chile powder added ...