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Fried Chicken Masala

Author: Suvir Saran

Morning Sun

Author: Sarma Melngailis

Pickled Crudités

Author: Bon Appétit Test Kitchen

Pickled Hot Chiles

Author: Ian Knauer

Butternut Soup with Cumin

Author: Lydie Marshall

Tagine Bil Kok

Author: Kitty Morse

Pumpkin Butterscotch Pie

Author: Sarah Patterson Scott

DIY Dried Chiles

Red chiles are the best for drying.

Author: Chris Morocco

Braised Chicken With Chickpeas and Swiss Chard

The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!

Author: Andy Baraghani

Spiced Chickpea Sauce

Author: Andrea Albin

Pork Shoulder Al'Diavolo

Author: Taylor Boetticher

Sorghum Spice Cake

Author: Chris Hastings

Spiced Orange Wine

Author: Paul Grimes

Man'oushe with Za'atar Oil, Tomatoes, and Cucumber

You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.

Author: Reem Assil

Kashmiri Hot Sauce

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.

Yellow Rice Pilaf

Author: Kris Wessel

Yogurt and Sumac Sauce

Author: Melissa Hamilton