Cilantro is an essential seasoning in cuisines from Southeast Asian to South America. Enjoy it in these recipes celebrating the diverse flavors of the West
Photo by Thomas J. Story; written by Elaine Johnson
Cilantro is a love-it or hate-it herb, adored by many for its fresh, pungent flavor or reviled by others as "soapy." If you fall into the first camp, you know it's an essential seasoning in cuisines from Southeast Asian to South America, and enjoyed in dishes from Mexican salsa to Indian chutney.
Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don’t let the grill get over 425°, or the paper may catch on fire.
Photo by Alex Farnum
This low-cal, tangy dish is based on a recipe in Mexican Everyday by Rick Bayless.
Sweet onions and shrimp meet the gentle heat of garlic and chiles in this easy recipe. Be careful, it's addictive.
Photo by Victor Protasio; food styled by Margaret Dickey; props styled by Audrey Davis
The flavor in this dish just doesn’t stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri.
Photo by Yunhee Kim, food styling by Karen Shinto, prop styling by Emma Star Jensen
This Indian-spiced meat mixture makes great burgers too—try them on folded naan with the chutney and a slice of tomato.
Photo by Annabelle Breakey
While we love traditional basil pesto, this inventive take on the summery sauce is a super-tasty marinade for grilled shrimp. Parlay kebabs into tacos by serving with warm tortillas and slaw.
Photo by Iain Bagwell
Chef Christian Graves, from Jsix Restaurant in San Diego, loves how well the grilled flavor of the mussels pairs with the coolness of the cucumber and the spicy hit of the chiles. He prefers ‘Corno di Toro’ chiles for his recipe, but you can also use Fresnos.
Photo by Thayer Allyson Gowdy
This is a California-style version of an old Parsi favorite, green peas ma gos ("in meat"). The California touches are to use leeks instead of regular onions and to cook the peas for far less time than is traditional.
Photo by David Prince
Spicy and loaded with all our favorite toppings, tortilla strips, avocado, Monterey jack cheese, cilantro, and sour cream--this chicken soup is a crowd pleaser.
Recipe: Tortilla Soup
Photo by Leo Gong
This may look like your grandma's coleslaw, but it sure doesn't taste like it.
Recipe: Chipotle Coleslaw
Photo by Alex Farnum; written by Elaine Johnson
From Colorado chef Mark Fischer, here’s a combo that’s especially good with Latin- or Southwestern-flavored grilled meat. Offer any leftover butter to spread on warm bread.
Photo by Annabelle Breakey
This salsa is best when freshly made.