Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from...
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify...
Author: Lannice Snyman
Author: Bon Appétit Test Kitchen
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Author: Steven Raichlen
Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat...
Author: Julie Smolyansky
Author: Susanna Hoffman
Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple...
Author: Claire Saffitz
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save...
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Maya Kaimal
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes...
Author: Alison Roman
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott
Just the right mix of crisp, creamy, and barely sweet, this frozen treat is exactly what we want to snack on all summer long. Make it with pistachios and...
Author: Anna Stockwell
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Author: Andrea Albin
Author: Jeffrey Alford
Author: Engin Akin
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Author: Jill Browning
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This...
Author: Jennifer Iserloh
Author: Jennifer Iserloh
Author: Myra Goodman
Author: Susan Feniger