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Garlicky Grilled Squid with Marinated Peppers

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Author: Andy Baraghani

Braised Duck Legs and Sautéed Duck Breast

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...

Author: Raquel Carena

Jerk Potato Salad

A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...

Author: Brigid Washington

Fresh Tomato Bruschetta

Author: Lauren Purcell

Garlic Croutons

Author: Dodie Thompson

Brazilian Collard Greens

Author: Melissa Roberts

Escargot With Garlic Parsley Butter

Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

Author: Ludo Lefebvre

Tomato and Bread Soup

Author: Barbara Kafka

Caramelized Garlic Onion Bisque

Author: Herbert Norton

Pork Belly Skewers

Author: Zak Pelaccio

Meatballs and Noodle Soup (Almondigas)

Almondigas is a hearty Filipino soup consisting of meatballs and thin, salted Chinese noodles made from wheat flour that cook quickly.

Author: Liza Agbanlog

Monte Cristo Chicken

Author: Lesley Porcelli

Oriental Chicken

Author: Zita Wilensky

Marinated Tomatoes

This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.

Author: Kris Yenbamroong

Grilled Pork Spareribs With Soda Bottle Barbecue Sauce

To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.

Author: Brigid Washington

Creamy Shrimp Risotto With Mascarpone

If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.

Author: Claire Saffitz

Curried Chicken Drumsticks

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Author: Brad Leone

Peppery, Creamy Greens With Eggs

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Author: Christian Reynoso

West Indies Shepherd's Pie

Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.

Author: Brigid Washington

Caramelized Chipotle Chicken

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...

Author: Paul Grimes

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Burst Cherry Tomato Pasta

Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.

Author: Molly Baz

Stir Fried Pork in Garlic Sauce

Author: Mark Bittman

Fire Cider Tonic

While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...

Author: Lukas Volger

Bucatini with Lemony Carbonara

Lemon makes the perfect foil for carbonara's salty richness. You may never go back.

Author: Chris Morocco

Pea and Bacon Risotto

How to make Risotto with Bacon and Peas Recipe

Author: Ian Knauer

Slow Cooked Garlicky Greens

When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Author: Andrew Tarlow

Garlic Confit

Author: Sondra Bernstein