Author: Madhur Jaffrey
Author: Jeffrey Alford
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Author: Sergio Remolina
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
Tlacoyos are small, flat patties about the size of your hand, made from corn masa that's been stuffed with mashed beans, requesón (a salty, spreadable cheese similar to ricotta) or fava beans, and cooked...
Author: Lesley Téllez
Author: Marlena Spieler
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned...
Author: Nick Korbee
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
Author: Moshe Nov
Author: José Andrés
Author: Bruce Aidells
Author: Seamus Mullen
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Author: Hugh Acheson
Author: Bon Appétit Test Kitchen
Author: Soa Davies
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
Author: Deborah Madison
The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler.
Author: Jenny Rosenstrach
Author: Lillian Chou
Fresh vegetables and a tangy lime cilantro dressing complement the savory quinoa in this cold salad.
Author: Land O'Lakes
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
An easy Salsa Verde recipe
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
Tasty grilled kabobs seasoned with cilantro and garlic will impress your guests.
Author: Land O'Lakes
Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Author: Bon Appétit Test Kitchen
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Rozanne Gold
Author: Michael Pollan