Author: Alison Roman
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
Author: Ed Kenny
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Author: Maya Kaimal
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Author: Katherine Sacks
Author: Adeena Sussman
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more...
Author: Rhoda Boone
Author: Douglas Rodriguez
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Author: Kendra Vaculin
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Diana Kennedy
Author: Alison Roman
Author: Maverick Farms
Author: Beatriz Llamas
Author: Bruce Aidells
Author: Debbie White
An easy Chicken Mole Poblano recipe.
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Author: Madhur Jaffrey
Author: Shelley Wiseman
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Author: Rhoda Boone
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste,...
Author: Rhoda Boone
Author: Amelia Saltsman
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
Author: Maricel Presilla