Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Jean Georges Vongerichten
Author: Amy Finley
Author: John Besh
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Author: Bobby Flay
Author: Susan Herrmann Loomis
Author: Anne Willan
Author: Ashley Christensen
Author: Suzanne Husseini
Author: Rachel Shakerchi
Author: Wang Haibo
Author: Melissa Roberts
Delicious sesame chicken meatballs with crispy broccoli and a sweet and spicy ginger sesame sauce. These flavorful, protein-packed sesame chicken meatball bowls make the best weeknight dinner served with...
Author: Monique Volz of AmbitiousKitchen.com
Author: Lora Zarubin
Author: Jeffrey Alford
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Diana Yen
A lovely taste of spring.
Author: Janet Taylor McCracken
Author: Michael Ruhlman
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Author: Emma Warren