Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower...
Author: Rhoda Boone
Author: Susan Feniger
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables,...
Author: Yotam Ottolenghi
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends...
Author: Hawa Hassan
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Author: Alon Shaya
Author: James Oseland
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Author: Anna Stockwell
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and...
Author: Maya Kaimal
Author: Molly Stevens
I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good...
Author: Lisa Leake
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant...
Author: Mandy Lee
Author: Sarah Dickerman
Author: Robert Colombi
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger...
Author: Anissa Helou
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry
For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing...
Author: Kat Boytsova
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that...
Author: Chris Morocco
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Author: Zak Pelaccio
The soup can also be served warm.
Author: David Burke
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Author: Michael Skibitcky
Author: Suzanne Tracht
Author: Lou Lambert
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and...
Author: Louisa Shafia
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices...
Author: Heather Carlucci-Rodriguez
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin