Author: Robin Donovan
Author: Lourdes Castro
Author: Sharon Buck
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must...
Author: Ana Sortun
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Lauren Chattman
The tortillas and filling are layered (instead of rolled) to reduce prep time.
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Brandi Neuwirth
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing...
Author: Junot Díaz
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: John Phillips
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Author: Jean Thiel Kelley
Author: Ian Knauer
Author: Lovoni Walker
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
Author: Alexis Touchet
Author: Bruce Aidells
An easy Roasted Curried Cauliflower recipe
Author: Michael Lomonaco
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Author: Alison Roman
Author: Barbara Kafka
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz