Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to...
Author: Marye Audet
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't...
Author: Andy Baraghani
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can...
Author: Bren Herrera
Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish-we're talking head...
Author: Andy Baraghani
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling...
Author: Angela Dimayuga
Author: Dawn Perry
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for...
Author: Chris Morocco
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay...
Author: Vikram Sunderam
Author: Georgia Downard
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving...
Author: Alison Roman
Author: José Andrés
Spicy, mouth-tingling, porky: Those are the words you'll be using to describe this tofu recipe.
Author: Chris Morocco
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable...
Author: Jon Shook
Author: Gina Marie Miraglia Eriquez
It's Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know...
Author: Chris Morocco
A warm, sultry peanut sauce makes even bean sprouts feel indulgent.
Author: Andy Baraghani
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Sara Dickerman
Author: Selma Brown Morrow
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Jean Thiel Kelley
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Author: Nick Curtola
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
Author: Darshana Thacker
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Sergio Remolina
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,...
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them...
Author: Marcus Samuelsson
In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every...
Author: Amy Chaplin
Author: Sergio Remolina
This spicy, sour, salty, crunchy mix isn't your typical roasted bar nuts. Fresh lime juice, red onion, chiles, and cilantro give it amazing flavor. It's...
Author: Rumaan Alam
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries...
Author: Art Smith
Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.
Author: Vivian Howard
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in...
Author: Bryant Terry
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Author: Andrew Knowlton
Author: Suzanne Goin
Author: Alexis Touchet
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your...
Author: Anna Stockwell