When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for...
Author: Madhur Jaffrey
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper...
Author: Matty Matheson
Author: Shelley Wiseman
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos,...
Author: Molly Baz
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and...
Author: Joe Thottungal
Author: Molly Stevens
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red...
Author: Mark Bittman
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
Author: Katherine Sacks
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: Bon Appétit Test Kitchen
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to...
Author: Andy Baraghani
Author: Rochelle Palermo
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly...
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Author: Daniel Shumski
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch...
Author: Sergio Remolina
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture...
Author: Andy Baraghani
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets...
Author: Andy Baraghani
Author: Sara Dickerman
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: José Andrés
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively...
Author: Todd Aarons
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Kerri Conan
Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from...
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Author: Jessica B. Harris
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Art Smith
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens...
Author: Claire Saffitz
Author: Dawn Perry
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato...
Author: Janneke Vreugdenhil