Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to...
Author: Aglaia Kremezi
Author: Bon Appétit Test Kitchen
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Joe Carroll
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for...
Author: Lillian Chou
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are...
Author: Jason Wang
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends...
Author: Hawa Hassan
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger...
Author: Anissa Helou
Author: Ross Dobson
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Author: Jamie Geller
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed...
Author: Chris Morocco
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for...
Author: Madhur Jaffrey
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner...
Author: Asha Gomez
Author: Sara Kate Gillingham-Ryan
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red...
Author: Mark Bittman
Author: Ross Dobson
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic...
Author: Brigid Washington
Author: Anissa Helou
Author: Sarah Dickerman
Author: Melissa Clark
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Author: Maya Kaimal
Author: Ruth Cousineau
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If...
Author: Molly Baz
Cooking the chicken legs over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
Author: Chris Morocco
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
Author: Susan Feniger
Author: Diana Barrios Treviño
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices...
Author: Heather Carlucci-Rodriguez
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
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork...
Author: Claire Saffitz