This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno...
Author: Molly Baz
Author: Molly Stevens
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
Author: Anissa Helou
Author: Michael Tong
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
This easy Muhammara recipe can be prepared in 45 minutes or less.
Author: Steven Raichlen
Author: Ming Tsai
Author: Nancy Silverton
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Author: Claire Saffitz
Author: Nicholas Puniello
Author: Alexis Touchet
Author: Jean Georges Vongerichten
Author: Craig C. Cantor
You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Author: Sarah Kirnon
Author: Scott Peacock
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches,...
Author: Rhoda Boone
Author: Hugh Acheson