Author: Jason Vincent
Author: Sergio Remolina
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Andy Ricker
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Maricel Presilla
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head...
Author: Claire Saffitz
Author: Marlena Spieler
Author: Bon Appétit Test Kitchen
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling...
Author: Andy Baraghani
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural...
Author: Julie Sahni
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Author: Bon Appétit Test Kitchen
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams...
Author: Andy Baraghani
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way...
Author: Nadege Fleurimond
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Author: Sarah Kirnon
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Author: Zarela Martinez
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional...
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but...
Author: Amelia Freer
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: Susan Feniger
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended...
Author: Andy Baraghani
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno....
Author: Kathy Brennan
Author: Kay Chun
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
Author: Dina Cheney
Author: Rawia Bishara
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper...
Author: Matty Matheson
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
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
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
Salty, spicy, and slightly tangy, this pressure cooker shredded beef barbacoa taco recipe delivers flavor on multiple levels.
Author: Daniel Shumski
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets...
Author: Andy Baraghani