Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Cheryl Alters Jamison
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the...
Author: Ana Sortun
Author: Paul Grimes
Author: Tina Miller
Author: Alison Roman
Author: Gil Martínez Soto
Author: Bon Appétit Test Kitchen
Author: Roberto Treviño
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
Author: Betty Rosbottom
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Joan Nathan
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Author: Gina Marie Miraglia Eriquez
Author: David Kamen
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Author: Meera Sodha
Author: Samin Nosrat