I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch,...
Author: Mindy Fox
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Author: Aviva Goldfarb
Author: Zakary Pelaccio
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower...
Author: Rhoda Boone
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in...
Author: David Tamarkin
Author: Bob Sloan
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor...
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It...
Author: Anna Jones
Author: Jean Georges Vongerichten
Author: Helen Yard
Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp...
Author: Sher Dil Qader
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Dawn Perry
Author: Alexis Touchet
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Diana Kennedy
Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more...
Author: Raghavan Iyer
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut...
Author: Anna Stockwell
At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and...
Author: Donna Hay
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Gina Marie Miraglia Eriquez