Author: Shelley Wiseman
While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in...
Author: Andrea Webster
Author: Stephan Pyles
Author: Chef Neil Perry
Author: Gina Marie Miraglia Eriquez
Author: Roxanne Klein
Author: Bonnie Sanders Polin, Ph.D,
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey
Author: Sheila Jacobs
Author: Amelia Saltsman
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Author: Kris Wessel
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
Author: Douglas Rodriguez
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Author: Andy Baraghani
Author: Sergio Remolina
Author: Rhoda Boone
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
Author: Terry Conlan
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead