Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Author: Mary Corpening Barber
Author: Marge Perry
Author: Maggie Ruggiero
Author: Ed Lee
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Author: Katherine Sacks
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: Liz Armstrong
Author: Maneet Chauhan
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Author: Amiel Stanek
Author: Kate McMillan
Author: Ryan Magarian
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Author: Chris Morocco
This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.
Author: Carla Lalli Music
Author: Andrea Albin
Author: Chris Schlesinger
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Author: Kopitiam, NYC
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
Author: Rebekah Peppler
Author: Alison Roman
Author: Rick Tramonto
Author: Dorie Greenspan
Author: Daniel Humm
Author: Andrew Taylor
Author: Maggie Ruggiero
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Kevin West