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
Author: Grace Parisi
Author: Liz Armstrong
Author: Nava Atlas
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together...
Author: Jill Dupleix
Author: Jennifer Iserloh
Author: Bruce Aidells
If you don't rinse the rice, it will be gummy. If you don't parboil the rice, it'll be dry and tough. If you don't use yogurt, eggs, and oil, it will never...
Author: Andy Baraghani
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where...
Author: Madhur Jaffrey
Author: Chad Colby
Author: Bon Appétit Test Kitchen
This frothy, salted Turkish yogurt drink is endlessly refreshing.
Author: Duane Sorenson
Author: Mark Bittman
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Author: Alison Carroll
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped...
Author: Beverly Gannon