An easy Curried Okra recipe
Author: Ellie Krieger
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
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with...
Author: Julie Mayfield
Author: Sue Li
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Sergio Remolina
Author: Sheri Castle
The dumplings can be assembled and chilled up to eight hours before steaming.
Author: Dawn Perry
Author: James Oseland
Author: Larraine Perri
Author: Lorna Sass
Author: Victoria Granof
Author: Lillian Chou
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you...
Author: Anna Stockwell
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright...
Author: Anna Stockwell
Author: Ruth Cousineau
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Author: Catherine McCord
Author: Rozanne Gold
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Author: Judith Fertig
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Maggie Ruggiero
Author: Chris Lilly
Author: Gina Marie Miraglia Eriquez
Author: Selma Brown Morrow
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Lillian Chou
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco