Author: Chris Schlesinger
Author: Michelle McRaney
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Jean Georges Vongerichten
Author: Hatice Sivrican
In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's...
Author: Khalid Mohammed
Author: John Vincent Serra
Author: David Kamen
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based...
Author: Susan Feniger
Author: Paul Grimes
Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it balance and richness.
Author: Shai Sevier
Author: Andrea Albin
Author: Kris Wessel
Author: Ian Knauer
Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.
Author: Dona Kuryanowicz
Author: Tory McPhail
Author: Joe Bonaparte
Author: Tina Vaughn