Author: Molly Stevens
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
Author: Roy Finamore
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Robert Colombi
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice...
Author: Ana Sortun
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
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.
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
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay...
Author: Kathy Cary
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
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
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Author: Aaron Crowder
Author: Susan Feniger
Author: Ruth Cousineau
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Author: Ruth Cousineau
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Author: Anna Stockwell
Author: David Burke
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Jean Anderson
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Author: Jamie Purviance
Author: Suzanne Tracht
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
Author: Amiel Stanek