Jamaican oxtail is a dish that deserves all the love and adoration it gets. Enjoy a perfectly tender and flavorful oxtail experience with this recipe. It may take a few extra hours in the kitchen, but the end result is always delectable. Instead of the beef broth, you can add hot water and slowly cook the oxtails. To deglaze your pot after searing the meat you can opt to use a quarter cup of red wine.

This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market, you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.

This simple slow-cooker chili features plenty of veggies and shredded chicken breast simmered in a smoky broth of chipotle chiles and tomato. The chili is finished with shredded cheese, avocados and cilantro, but feel free to add your own favorite toppings to jazz it up!