Author: Kevin West
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East....
Author: Kristin Donnelly
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Author: Leela Punyaratabandhu
Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing...
Author: Anna Stockwell
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them...
Author: Claire Saffitz
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork...
Author: Rhoda Boone
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this...
Author: Grace Parisi
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar...
Author: Ana Sortun
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Can be prepared in 45 minutes or less but may require additional unattended time.
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for...
Author: Ana Sortun
An easy Tandoori Spice Blend recipe
And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when...
Author: Lannice Snyman
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.
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all...
Author: Sarah Copeland
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal...
Author: Art Smith
Author: Ian Knauer
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them...
Author: David Tamarkin
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to...
Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top...
Author: Rachel Gurjar
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor...
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Bon Appétit Test Kitchen
Author: James Oseland
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
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...
Author: Claire Saffitz
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...
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Author: Sami Tamimi
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or...
Author: Carla Lalli Music
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
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