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Chana Masala

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Author: Nava Atlas

Boxty

Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.

Author: Rachel Allen

Roasted Apple and Tomatillo Salsa

Author: Marcela Valladolid

Roasted Squash with Mint and Toasted Pumpkin Seeds

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Author: Susan Spungen

Split Pea Soup with Smoked Sausage and Greens

Author: Bon Appétit Test Kitchen

Red Snapper With Coconut Clam Broth

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Author: Camille Becerra

Chile Corn Custard Squares

Author: Diane Rossen Worthington

Hatch Chile con Queso Dip

This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...

Author: Rhoda Boone

Zucchini Lasagna

Author: Crystal Cook

Baked Mushroom Sesame Rice Balls

Author: Mark Bittman

Potato and Autumn Vegetable Hash

Author: Josie Le Balch

Golden Couscous

Author: Bruce Aidells

The Creamiest Aioli

Author: Suzanne Goin

Pan Seared Salmon with Pumpkin Seed Cilantro Pesto

Author: Bon Appétit Test Kitchen

Mashed Red Skinned Potatoes

Author: Lillian Chou

Indian Eggplant and Onion Dip with Pita Chips

Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.

Author: Bon Appétit Test Kitchen

Ground Coriander and Cilantro Flatbreads

Author: Bon Appétit Test Kitchen

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash e reshteh)

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.

Author: Louisa Shafia