Simple Cooking

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Serve with some crusty bread.

Rhubarb’s signature tartness is actually brought down by pickling!

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

Chocolate cake absolutely has to be two things: dark and moist. To make sure it is sticky and dense I use buttermilk. Adding coffee to chocolate cakes really brings out the flavor in the cocoa.

There's no better way to celebrate warm, sunny days than by sharing these fruity rosé wine ice pops with friends.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.