Author: Bruce Aidells
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
Author: Sheila Lukins
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: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Pailin Butterfield
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 game changer is blending some of the roasted squash...
Author: Hetty McKinnon
Author: Diane Rossen Worthington
Author: Carolynn Angle
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey...
Author: Amiel Stanek
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Author: Gina Marie Miraglia Eriquez
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Tony Matranga
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Author: Roberta Lee, M.D.
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Author: Diane Kochilas
Author: Michael Psilakis
Author: Rachel Yang
Author: Paul Grimes