Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
Author: Ardie A. Davis
A Thai-inspired mousse with honeydew water.
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
Author: Donna Chrisco Oldford
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark...
Author: Andy Baraghani
Author: Jill Dupleix
Author: Rick Rodgers
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Susan Feniger
Author: Robin Levy Goetz
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Author: Anna Stockwell
Author: Bruce Aidells
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Andrew Chase
Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.
Author: Colin Cowie
Author: Bon Appétit Test Kitchen
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright...
Author: Art Smith
Author: Anissa Helou
Author: Georgia Downard
Author: Edward Lee
Author: Angelo Monaco
Author: Maya Kaimal
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Author: Susan Spungen
Author: Vikas Khanna
Author: Maneet Chauhan