Author: Molly Stevens
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Author: Gina Marie Miraglia Eriquez
Author: Andreas Viestad
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez
Author: Melissa Roberts
Author: Stephanie Izard
Author: Lillian Chou
Author: Ivy Manning
Author: Sheila Lukins
Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.
Author: Dalena Haskins Benavente
Author: Tony Matranga
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Author: Norman Van Aken
If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions), and most of the process is hands-off.
Author: Melissa Clark
Author: Maria Teresa Guarini
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and "cake" refers to the way the...
Author: Lillian Chou
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...
Author: Claire Saffitz
Author: Douglas Rodriguez
Author: Melissa Roberts
Author: Diana Barrios Treviño
Author: Damon Lee Fowler
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Jennifer Rubell
Author: Bruce Aidells
Author: Anne Willan
Author: Barbara Kafka
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: Andrew Weil, M.D.
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Author: Jeanne Thiel Kelley