This easy green enchilada sauce is packed full of tangy and spicy flavors. Use it for enchiladas, of course, but also casseroles, tacos and more.

Start the day with boldly flavored huevos rancheros, the classic Mexican breakfast of pan-fried tortillas, refried beans, sunny-side up eggs, fresh avocado and plenty of salsa.

Toasted sesame oil adds depth to this light salad perfect for pairing with rich meals.

Save leftover dressing for crudités or to serve with grilled salmon or shrimp.

Any combination of pea leaves, shoots, and sprouts will work well in the recipe, tossed with a spicy ponzu dressing.

Crisp greens, crunchy croutons, winter fruit, and fresh crabmeat make this salad a showstopper.

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it's just so juicy,” says chef Annie Somerville.

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad.

The best mashed potatoes recipe is as simple as it is delicious. We have all the tips and tricks you need to learn how to make mashed potatoes that turn out buttery, creamy and oh-so-rich.