Author: Ruth Cousineau
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs...
Author: Anna Stockwell
Author: Sharon Buck
Author: Robin Donovan
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Lourdes Castro
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Author: John Phillips
Author: Paul Grimes
Author: Jean Thiel Kelley
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing...
Author: Junot Díaz
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
An easy Roasted Curried Cauliflower recipe
Author: Lovoni Walker
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Ian Knauer
Author: Bruce Aidells
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Author: Michael Lomonaco
Author: Alexis Touchet
Author: Peter Hoffman
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell