Author: Fred Thompson
You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That's why we brown the pork...
Author: Claire Saffitz
Author: Ross Dobson
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly...
Author: Anna Stockwell
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a...
Author: Mike Lata
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an...
Author: Katherine Sacks
Author: Susan Feniger
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay...
Author: Vikram Sunderam
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
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
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Maya Kaimal
Author: Sophie Dahl
Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Author: Claire Saffitz
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory...
Author: Anna Stockwell
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Author: Diana Barrios Treviño
Preground curry powder can go musty quickly. If your jar isn't fresh, replace it for the sake of these buttery, fast-scrambled eggs.
Author: Ochre Bakery, Detroit, MI
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed...
Author: Chris Morocco
Author: Jessica Goldman Foung
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Author: Sam Smith
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep...
Author: Meherwan Irani
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Robb Walsh
Cooking the chicken legs over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
Author: Chris Morocco
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent...
Author: Kat Boytsova
Author: Andrea Reusing
Author: Ruth Cousineau
Author: Melissa Roberts
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Jill Silverman Hough
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Author: Elizabeth Falkner