Author: Suvir Saran
Author: Sarma Melngailis
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Lydie Marshall
Author: Julie Sahni
Author: Kitty Morse
Author: Beatriz Llamas
Author: Sarah Patterson Scott
Author: Karen DeMasco
Red chiles are the best for drying.
Author: Chris Morocco
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Susan Feniger
Author: Andrea Albin
Author: Taylor Boetticher
Author: Chris Hastings
Author: Paul Grimes
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Daniel Patterson
Author: Alison Roman
Author: Maneet Chauhan
Author: Todd Taverner
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.
Author: Kris Wessel
Author: Graham Elliot
Author: Melissa Hamilton