The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice,...
Author: Claire Saffitz
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Shelley Wiseman
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less...
Author: Claire Saffitz
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge...
Author: Andy Baraghani
Author: Terry Conlan
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around...
Author: Anna Stockwell
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the...
Author: Sarah Jampel
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks...
Author: Katherine Sacks
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.
Author: Kelly LeVeque
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
Author: Chef Neil Perry
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition...
Author: Tailor, Nashville, TN
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and...
Author: Guy Turland
Author: Rozanne Gold
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar...
Author: Anjali Pathak
Author: Ming Tsai
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Author: Douglas Rodriguez
Author: Juana Vázquez-Gómez
Author: Lillian Chou
Author: Rick Bayless
An easy Salsa Verde recipe
Author: Michael Lomonaco