Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the...
Author: David Tanis
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They cook quickly, so for stews and soups, 40...
Author: Martha Rose Shulman
Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi'an, a city...
Author: Margaux Laskey
Inspired by California Pizza Kitchen's now-discontinued Greek pizza, as well as the Manhattan bar Our/New York's also-discontinued tortilla pizzas (affectionately...
Author: Eric Kim
Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a "double-carb" dish, featuring both potato and lontong...
Author: Hetty McKinnon
Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens...
Author: Melissa Clark
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear...
Author: Alexa Weibel
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick...
Author: Sarah DiGregorio
Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also...
Author: Martha Rose Shulman
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian...
Author: Julia Moskin
Narjissiya refers to any of several dishes found in medieval Arab cookery books made with sunny-side-up eggs. The word itself means "like narcissus," a...
Author: Reem Kassis
This recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi family's vegetarian home cooking for her...
Author: Tejal Rao