An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
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
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
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
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
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Jamie Geller
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
Author: Joe Carroll
Author: Susan Feniger
Author: Sara Kate Gillingham-Ryan
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
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
Author: John Willoughby
Author: Ruth Cousineau
Author: Damon Lee Fowler
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
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
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
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
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: James McNair
Author: Ross Dobson
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
Author: Ross Dobson
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
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
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
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
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
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: Anissa Helou
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: Sarah Dickerman
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
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
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
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
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly dinners.
Author: Anna Stockwell
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
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Author: Melissa Clark
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
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