Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!)...
Author: Anna Stockwell
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger,...
Author: Antoni Porowski
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works...
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy....
Author: Lucas Sin
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Author: Yotam Ottolenghi
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
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and...
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized....
Author: Anna Stockwell
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white...
Author: Carla Lalli Music
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in...
Smoky bacon, crunchy shredded lettuce, and a zesty dressing-what's not to like?
Author: Bryant Ng
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz