This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from...
Author: Anna Stockwell
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Shirley Cheng
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe...
Author: Nicole Ponseca
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...
Author: Claire Saffitz
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy...
Author: Maggie Ruggiero
Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.
Author: Rhoda Boone
Come in from the cold to this warmly spiced hot apple cider.
Author: Andrea Bemis
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
Author: Nancy Silverton
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.
Author: Susan Bishop-Sauter
Author: Joe Bonaparte
Author: Jeanne Silvestri
Author: Farid Zadi
Author: Kathy Grady
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery...
Author: Claire Saffitz
Consider making extra of this spicy syrup-it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Author: Susan Feniger
Author: Grace Young
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention...
Author: Mark Bittman
Author: Roger Berkowitz
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also...
Author: Andy Baraghani