Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco
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: Gina Marie Miraglia Eriquez
Author: Reed Hearon
Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those of young leeks no thicker than a green onion. You...
Author: Amelia Saltsman
Porchetta-a traditional Italian stuffed pork roast-is delicious, but so laborious. This chicken has all the same garlicky, herby flavors-not to mention lots of crispy bacon bits-and it's optimized for...
Author: Andy Baraghani
Author: Jill Silverman Hough
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Karen Fisher
Author: Paul Grimes
Author: Tori Ritchie
Author: Juli Tsuchiya-Waldron
Author: Fran Love Taylor
Author: Alain Ducasse
Author: Evan Kleiman
Author: Shelley Wiseman
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
Author: Darshana Thacker
Author: Dr. Fedon Alexander Lindberg
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Author: Susanna Foo
Author: Michael Lomonaco
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
Author: Andrew Weil, M.D.
Author: Raquel Carena
Author: Jean Georges Vongerichten
Author: Mark Bittman
These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.
Author: Ned Baldwin
Author: Samin Nosrat