Author: Caroline Belk
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.
Author: Ruwanmali Samarakoon-Amunugama
Author: Allison Vines-Rushing
Author: Nobuyuki Matsuhisa
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
Author: Clark Frasier
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
Author: Grace Young
If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house...
Author: Thomas Rau, M.D.
Author: Michael Romano
Author: Phillippe Padovani
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.
Author: Ken Hom
This meaty and satisfying soup is just right for a sick day.
When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
Author: Lily Freedman
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip...
Author: Rich Landau
Author: Ila Walrath
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman