Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East....
Author: Kristin Donnelly
Author: Kevin West
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this...
Author: Grace Parisi
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork...
Author: Rhoda Boone
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them...
Author: Claire Saffitz
Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing...
Author: Anna Stockwell
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal...
Author: Art Smith
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...
Author: Claire Saffitz
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
Can be prepared in 45 minutes or less but may require additional unattended time.
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
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good...
Author: Lisa Leake
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or...
Author: Carla Lalli Music
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and...
Author: Maya Kaimal
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Author: Molly Stevens
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables,...
Author: Yotam Ottolenghi
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural...
Author: Julie Sahni
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling...
Author: Andy Baraghani
For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing...
Author: Kat Boytsova
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...
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Author: Alon Shaya
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all...
Author: Sarah Copeland
Author: Molly Stevens
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon,...
Author: Olia Hercules
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar...
Author: Ana Sortun
Author: Ian Knauer
An easy Tandoori Spice Blend recipe
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...