Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Rebecca Rather
Author: Dorothy Lee
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Hugh Acheson
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Wang Haibo
Author: John J. Nihoff
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Author: Anna Stockwell
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Author: Leena Trivedi-Grenier
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
Author: Tracey Seaman
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
Author: Grace Young
Thin asparagus always makes an elegant side dish. Sprinkle it with a hint of red pepper flakes for an impressive presentation. This dish is lovely served with a fish main course.
Author: Floyd Cardoz
Author: Lynne Aronson
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
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Bon Appétit Test Kitchen
Author: Nava Atlas
Author: Jennifer Rubell
Author: Keith Griffin
Author: Abigail Johnson Dodge