TEJAL RAO

The brilliant and opinionated author, who died on Sunday, chronicled the recipes and culinary traditions of Mexico. Our critic considers her legacy.

Gain confidence cooking this summer icon with these essential techniques.

You don’t have to light a grill to make the most of summer produce.

Cooking with homemade vegetarian kimchi is a joy, at every stage of the fermentation.

Vary the way you prep ingredients to get the absolute most out of them.

Horses is that rare animal in Los Angeles: a hot reservation with serious cooking behind the scenes.

You can roast, steam, boil and fry this delicious vegetable, or even eat it raw.

Reimagining an ’80s classic — with beans!

Make khoresh rivas if you have some time, or a quick tofu soup if you don’t.

In San Francisco, the hallmark seafood stew can be — and often is — a tired menu item, but our critic finds that the right…