Author: Bon Appétit Test Kitchen
The soup can also be served warm.
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty...
Author: Claire Saffitz
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Zak Pelaccio
And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when finely shaved with a sharp knife. Creative cooks...
Author: Lannice Snyman
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Michel Del Burgo
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Kevin West
For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing cinnamon, and cleansing cardamom make for a cheering...
Author: Kat Boytsova
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good...
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
Author: Katy Sparks
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could...
Author: Claire Saffitz
Author: Lou Lambert
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Author: Tony Maws
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Author: Claire Saffitz
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly dinners.
Author: Anna Stockwell
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Michael Skibitcky
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.
Author: Joey Campanaro
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig