Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Ruth Cousineau
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
An easy Tandoori Spice Blend recipe
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Author: John Willoughby
Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.
Author: Anna Stockwell
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
Author: Sara Kate Gillingham-Ryan
Author: Susan Feniger
Author: Joe Carroll
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Author: Rob Rainford
Author: James McNair
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...
Author: Raghavan Iyer
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough...
Author: Mark Bittman
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Ross Dobson
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Author: Ross Dobson
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Damon Lee Fowler
This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.
Author: Rhoda Boone
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Author: Sarah Dickerman
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
Author: Anissa Helou
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Melissa Clark
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy...
Author: Asha Gomez
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
Author: Andrea Reusing