Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
Author: Engin Akin
Author: Damon Lee Fowler
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Author: Chris Morocco
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Anita Ravon
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
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
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Author: Jeffrey Alford
Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.
Author: Ben Mims
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Diane Kochilas
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Author: Anissa Helou
Author: Catherine McCord
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Vikas Khanna
Author: Jasper White
Author: Robin Levy Goetz