Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.
Author: Ben Mims
Author: Ardie A. Davis
Author: Jennifer Iserloh
Author: Jasper White
Author: Robin Levy Goetz
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
Author: Meg Colleran Sahs
Author: Melissa Clark
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
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
Author: Anissa Helou
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
This frothy, salted Turkish yogurt drink is endlessly refreshing.
Author: Catherine McCord
Author: Beverly Gannon
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
Author: Michael Laiskonis
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Author: Salma Hage
Author: Abigail Johnson Dodge
A Thai-inspired mousse with honeydew water.
Author: Maya Kaimal
Author: Diana Yen
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in...
Author: Duane Sorenson