Author: Selma Brown Morrow
Author: Maggie Ruggiero
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Catherine McCord
Author: Maggie Ruggiero
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Author: Anissa Helou
Author: Suzanne Tracht
Author: Maggie Ruggiero
Author: Douglas Rodriguez
Esqueixar means "to shred" and that's what's done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Author: Katie Button
Author: Jill Silverman Hough
Author: Jenny Rosenstrach
Author: Rawia Bishara
This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.
Author: Candice Kumai
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
Author: Rick Martinez
Author: Gianni Scappin
Author: Louisa Shafia
Learn exactly how to make hummus from scratch in just 15 minutes with 5 basic ingredients! This easy homemade hummus recipe is super creamy and even more delicious than the store-bought version. Get all...
Author: Monique Volz of AmbitiousKitchen.com
The gluten-free, dairy-free, and egg-free recipe turns our delicious, full-flavored baked coconut shrimp in record time.
Author: Amy Myers, MD
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Author: Alison Roman
Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free and the perfect mix of sweet and savory. An amazing dinner...
Author: Monique Volz of AmbitiousKitchen.com
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Every Last Bite
Author: Lucy Chesna
Author: James McNair
Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed...
Author: Melissa Roberts
Author: Diane Morgan
Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes...
Author: Quealy Watson
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang
Author: Sue Li
Author: Martin Boetz