Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Author: Stanley Lobel
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular...
Author: Gonzalo Guzmán
Author: Gaston Acurio
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Author: Jean Georges Vongerichten
Author: Bernardo Bukantz
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar...
Author: Andy Ricker
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're...
Author: Claire Saffitz
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and...
Author: Marvin Gapultos
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Author: Miguel Vidal
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the...
Author: Melissa Clark
The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.
Author: Molly Baz
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
Author: Hooni Kim
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
Author: Ivy Stark
Author: Jennifer Iserloh
Dosas are commonly served with a spiced potato filling, sambar (a thin lentil stew) or a savory chutney. Coconut chutney is the standard, but when coconuts...
Author: Tara O'Brady
Author: Paisarn Cheewinsiriwat
Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat...
Author: Gonzalo Guzmán
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone...
Author: Anna Stockwell
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting...
Author: Kelly Mariani
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar...
Author: Anjali Pathak
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Kevin West
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional...
Author: Greg Denton
Author: Bon Appétit Test Kitchen
Author: Lisa Fain
Bryant Terry's spicy Jalapeño Pepper Jelly recipe makes homemade pepper jelly for spooning onto cornbread or even chicken.
Author: Bryant Terry
Author: Marcela Valladolid
Author: Chris Morocco
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Melissa Roberts
Author: Robb Walsh
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Bon Appétit Test Kitchen