Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Author: Anna Stockwell
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
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
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork shoulder whole, which develops a ton of flavor...
Author: Claire Saffitz
Author: Diana Barrios Treviño
This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.
Author: Jeanne Thiel Kelley
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage and tomato salad. Serve it with...
Author: Katherine Sacks
Author: Jessica Goldman Foung
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Author: Anna Stockwell
Author: Sophie Dahl
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Author: Cheryl Slocum
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
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent filling is to chop a big piece of chuck by...
Author: Kat Boytsova
Author: Kerri Conan
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Author: Deborah Madison
Author: Fred Thompson
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they...
Author: Esaul Ramos
Author: Sara Tenaglia
Author: Susan Feniger
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Selma Brown Morrow
Preground curry powder can go musty quickly. If your jar isn't fresh, replace it for the sake of these buttery, fast-scrambled eggs.
Author: Ochre Bakery, Detroit, MI
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly...
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one...
Author: Anna Stockwell
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
Author: Nandita Godbole
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Author: Sam Smith
This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.
Author: Hetty McKinnon
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani
Author: Melissa Roberts
When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my...
Author: Daphne Oz
Make sure your watermelon and tomatoes are room temperature: If they're too cold, they'll make the spiced coconut oil seize.
Author: Anna Stockwell
Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Author: Claire Saffitz
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
Author: Jon Shook