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
Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.
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: Gina Marie Miraglia Eriquez
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
Author: Shirley Cheng
Author: Arlene Weston
Author: Andrea Bemis
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
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
Author: Nancy Silverton
Come in from the cold to this warmly spiced hot apple cider.
Author: Bon Appétit Test Kitchen
Author: Joe Bonaparte
Author: Susan Bishop-Sauter
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
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: Jeanne Silvestri
Author: Farid Zadi
Author: Grace Young
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
Author: Nigella Lawson
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a...
Author: Lillian Chou
Author: Kathy Grady
Author: Roger Berkowitz
Author: Jessica B. Harris
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
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
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main...
Author: Andy Baraghani
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice...
Author: Anna Stockwell
Author: Yotam Ottolenghi