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: Bon Appétit Test Kitchen
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Author: Anissa Helou
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew...
Author: Claire Saffitz
Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems....
Author: Josh Walker
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans...
Author: Esaul Ramos
Author: Clifford A. Wright
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted...
Author: Tony Maws
Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.
Author: Fred Thompson
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Bon Appétit Test Kitchen
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
This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.
Author: Hetty McKinnon
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
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
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Andrea Reusing
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled...
Author: Anna Stockwell
Author: Joey Campanaro
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent...
Author: Kat Boytsova
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly...
Author: Anna Stockwell
Author: Sarah Dickerman
Author: Paul Grimes
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts...
Author: Renee Erickson
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato...
Author: Andy Baraghani
Author: Amy Finley
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Author: Andy Baraghani