Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Author: Scott Peacock
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...
Author: Katherine Sacks
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers...
Author: Kathy Brennan
Author: Joe Yonan
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Author: Anna Stockwell
Author: Annisa Helou
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Author: Amelia Saltsman
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Author: Amelia Saltsman
Author: Richard Snyder
Author: Mayim Bialik
Author: Bon Appétit Test Kitchen
Author: Stan Frankenthaler
Author: Aglaia Kremezi
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Joan Nathan