Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices...
Author: Kristin Donnelly
Author: Kevin West
Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing it on chicken, salmon, or even broccoli before grilling...
Author: Anna Stockwell
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used...
Author: Anna Stockwell
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.
Author: Grace Parisi
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Author: Art Smith
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped...
Author: Rhoda Boone
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Author: Claire Saffitz
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must...
Author: Ana Sortun
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Author: Molly Stevens
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)!...
Author: Lisa Leake
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
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
Can be prepared in 45 minutes or less but may require additional unattended time.
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Author: Bon Appétit Test Kitchen
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Author: Maya Kaimal
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways...
Author: Sarah Copeland
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks...
Author: David Tamarkin
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.
Author: Anissa Helou
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...
Author: Carla Lalli Music
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Author: Alon Shaya
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: James Oseland
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be...
Author: Julie Sahni
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate...
Author: Heather Carlucci-Rodriguez
Author: James Oseland
Author: Ian Knauer
Author: Molly Stevens
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady