Author: James Beard
Author: Janet Fletcher
Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or...
Author: Swasthi
Author: Bon Appétit Test Kitchen
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Author: Joseph Lenn
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Diane Rossen Worthington
Author: Rebecca Poynor-Burns
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Author: Darina Allen
Dal makhani is a delicious, rich & creamy dish made with black lentils, spices, butter and cream. Instructions included for stovetop and instant pot.
Author: Swasthi
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: Rick Bayless
Author: Prem K. Singh
Author: Christina Dong
Author: Bruce Aidells
Author: Ian Knauer
Author: Stephan Pyles
Author: Brad Avooske