Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Author: Alaina Sullivan
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll hardly realize they're missing the traditional...
Author: Katherine Sacks
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like...
Author: Katherine & Ryan Harvey
Author: Dorothy Lee
Spicy, mouth-tingling, porky: Those are the words you'll be using to describe this tofu recipe.
Author: Chris Morocco
Author: James Tanner
For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.
Author: Chitra Agrawal
Author: Jean Anderson
Author: Suzanne Tracht
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum...
Author: Zoe Adjonyoh
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Author: Ming Tsai
This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements-you might make it more...
Author: Tailor, Nashville, TN
Author: Edward Lee
Author: Annabel Langbein
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Author: Andrea Webster
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
Author: Dorothy Lee