Author: Barbara Kafka
Author: Matt Lee
Author: Zanne Stewart
Author: Lillian Chou
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Author: Paula Wolfert
Author: Douglas Rodriguez
Author: María A. Alvarado-Gómez
Author: Virgilio Martinez
Author: Keith Griffin
Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll...
Author: Katherine Sacks
Author: Juana Vázquez-Gómez
Author: Sara Kate Gillingham-Ryan
A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
Author: Andy Baraghani
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
Author: Bruce Aidells
Author: Paul Grimes
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Author: Dimitri Moshovitis
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Marge Perry
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike...
Author: Mahdis Behzadi
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and...
Author: Louisa Shafia
Author: Sheila Jacobs
Author: Kimberley Hasselbrink
The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler.
Author: Jenny Rosenstrach
Author: Moshe Nov
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea...
Author: Hugh Acheson
Author: Jack Bishop