These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Jennifer Iserloh
Author: Sam Talbot
Author: Bon Appétit Test Kitchen
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish...
Author: Tracy Pollan
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast...
Author: Anna Stockwell
Author: Myra Goodman
Author: Nathalie Jordi
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark...
Author: Andy Baraghani
Author: Meg Colleran Sahs
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the...
Author: David Tamarkin
Author: Diane Kochilas
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic...
Author: Guy Turland
Author: Maneet Chauhan
Author: Donna Chrisco Oldford
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and...
Author: Nicole Rucker
Author: Kristin H. R. Small
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Rick Rodgers