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
This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone...
Author: Anna Stockwell
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an...
Author: Katherine Sacks
Author: Deborah Madison
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Author: Susan Feniger
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for...
Author: Anna Stockwell
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Author: Robb Walsh
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Author: Sam Smith
Author: Kerri Conan
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Author: James McNair
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Jessica Goldman Foung
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: Fred Thompson
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
Author: Melissa Roberts
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
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.
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep...
Author: Meherwan Irani
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: Sara Tenaglia
Author: Andrea Reusing
Author: Sophie Dahl
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
Author: Jill Silverman Hough
Author: Selma Brown Morrow
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
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
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
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: Paul Grimes