Don't rush to shake the pan and toss the green beans before they blister; they need a little time to char.
Author: Mary Gonzalez
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
Author: Andy Baraghani
Author: Jennifer Iserloh
Author: Sheila Lukins
Author: Bruce Cost
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Author: Julie Sahni
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Author: Jason Mann
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Author: Jean Georges Vongerichten
Author: Allen Susser
Author: Zanne Stewart
Author: Helen Yard
Author: Luis Miguel López Alanís
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
After a heavy meal, we look for recipes that double as a palate cleanser, with spice, zing, and freshness. With some vegetables that, you know, still have some crunch.
Author: Andy Baraghani
Author: Sabrina Henderson
Author: Sondra Wilson
Author: Ruth Cousineau
Author: Melissa Roberts
Author: Ardie A. Davis
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia