Author: Lourdes Castro
Author: Sharon Buck
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Lauren Chattman
Author: Ruth Cousineau
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Bon Appétit Test Kitchen
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must...
Author: Ana Sortun
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Author: John Phillips
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing...
Author: Junot Díaz
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Author: Brandi Neuwirth
Author: Ian Knauer
Author: Jean Thiel Kelley
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
Author: Bruce Aidells
Author: Michael Lomonaco
Author: Lovoni Walker
An easy Roasted Curried Cauliflower recipe
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
Author: Melissa Roberts
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
Author: Alexis Touchet
Author: Peter Hoffman
Author: Alison Roman
Author: Barbara Kafka
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode