Medallions of pork tenderloin and large strips of cabbage make for a quick and satisfying stir-fry.
Author: Lillian Chou
Author: Peter Hoffman
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Author: Eric Werner
Author: Lourdes Castro
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny...
Author: Levi Goode
Author: Brandi Neuwirth
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along...
Author: Katherine Sacks
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger,...
Author: Anna Stockwell
Author: Pam Anderson
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
An easy Cilantro Dressing recipe. This recipe yields enough dressing for both the seafood salad and the rice .
Author: Lauren Chattman
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair....
Author: Junot Díaz
Author: Tony Rosenfeld
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
Author: Paul Grimes
Author: Daisy Martinez
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new...
Author: Anna Stockwell
Author: Adam Perry Lang
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for...
Author: Ana Sortun
Author: Andrea Webster
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
Author: Shelley Wiseman
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also...
Author: Andy Baraghani
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
The tortillas and filling are layered (instead of rolled) to reduce prep time.