Author: Melissa Perlman
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Author: Ruth Cousineau
Author: Suzanne Tracht
Author: Lisa Fain
Author: Melissa Hamilton
Author: Melissa Clark
Author: Marge Perry
Author: Lillian Chou
Author: Lourdes Castro
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the...
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Author: Lorraine Pascale
Author: Jamie Purviance
Author: Deana Herman-Kulsuptrakul
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Author: Rozanne Gold
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
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 Chinese dish lao hu cai.
Author: Sarah Jampel
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Author: Alison Attenborough
Author: Allison Arevalo
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Author: Marge Perry
Author: Lourdes Castro
Author: Susan Feniger
Author: Shih Yu Chen Kuo
Author: Rick Tramonto
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Author: Rosita Missoni
Author: Xiao Yang
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez