Author: Dorie Greenspan
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Author: Sami Tamimi
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
A little bit Thai, a little bit comforting, and a little bit refreshing, this one-bowl dinner showered in pea shoots and fresh herbs hits all the sweet...
Author: Anna Stockwell
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
Author: Chamchun Zisk
Author: Bruce Cost
Author: Matt Duckor
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead,...
Author: Molly Baz
Author: Frank Stitt
Author: Laura O'Neill
Cumin-rubbed chicken juices season sweet roasted grapes, fennel, and squash in this simple yet flavorful one-pan dinner.
Author: Anna Stockwell
Author: Bruce Aidells
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Michael Lomonaco
This spring-themed dish works perfectly as an entrée or as a side dish.
Author: Alejandro Junger
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Pan-Grilled Salmon on Toast with Scallion Mayonnaise