Author: Shelley Wiseman
Author: Alexis Touchet
Author: Elizabeth Karmel
This spicy, tangy, rich Southeast Asian seafood dish may have several elements, but once they all come together it's absolute magic.
Author: Nguyen Tran
Author: Nina Simonds
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Author: Michael Schlow
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Author: Sergio Remolina
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Author: Melissa Clark
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
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
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
Author: Sheila Lukins
This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.
Author: Kris Yenbamroong
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Author: Nicole Ponseca
Author: Joy Ackerman
Author: James Oseland
Author: Lisa Zwirn
Author: Lovoni Walker