The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!
Author: Leena Trivedi-Grenier
Author: Bon Appétit Test Kitchen
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Author: Maggie Ruggiero
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible-a rich, buttery cake layer and a gooey, sugary topping.
Author: Kendra Bailey Morris
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...
Author: Lukas Volger
Author: Wang Haibo
Author: Virginia Burke
Author: Molly Stevens
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Carol Gilbert
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Author: Marlena Spieler
Author: James Beard
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can...
Author: Anna Stockwell
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey