There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first...
Author: Madhur Jaffrey
Author: Bon Appétit Test Kitchen
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Chamchun Zisk
Author: Andrea Albin
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Author: Bon Appétit Test Kitchen
Author: Baita Daiwei Ting
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Using canned chipotles brings some smoky heat to these deviled eggs.
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
An elegant Indian chicken curry that may be served to the family or at a grand party. Rice is the ideal accompaniment.
Author: Madhur Jaffrey
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
Author: Meryl Rothstein
Author: Bon Appétit Test Kitchen
Author: Helen Yard
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez
Author: Daisy Martinez
Author: Bruce Cost
Author: Julie Sahni