This was so easy and so good. I used chicken breasts and they were delicious and moist. Great addition to my recipes.
Author: May S. Bsisu
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Author: David Chang
Author: Ian Knauer
Author: Floyd Cardoz
Author: Maria Helm Sinskey
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee
Author: Dodie Thompson
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
This roast recipe creates succulent lamb, perfect for the Easter weekend.
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
Author: Eric Ripert
Author: Andoni Luis Aduriz
Author: Colette Rossant
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one...
Author: Anna Stockwell
Author: José Andrés
Author: Nancy Oakes
Author: Gerald Hirigoyen
Author: Paisarn Cheewinsiriwat