Author: Sue Zemanick
Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.
Author: Lillian Chou
Author: Susan Elizabeth Fallon
Author: Andrew Weil, M.D.
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Andreas Viestad
Author: Ian Knauer
Author: Barbara Pool Fenzl
Author: Suzanne Tracht
Author: Lauryn Tyrell
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work...
Author: Alejandro Junger
Author: Andrew Schloss
Author: Andrew Weil, M.D.
Author: Einat Admony
This quick, flavor-boosting ingredient comes together in minutes. Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy. Serve the garlicky condiment with fried chicken,...
Author: Sheldon Simeon
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Author: Elena Faita-Venditelli
This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.
Author: Kat Boytsova
Author: Shelley Wiseman
Author: Juli Tsuchiya-Waldron
Author: Jennifer Iserloh
Author: Robert Colombi
Author: Jeanne Thiel Kelley
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Jean Georges Vongerichten
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
Author: Bon Appétit Test Kitchen
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Author: Nicholas Puniello
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: James Beard
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Author: Chris Morocco
Author: Mary Nearn
Author: Kay Chun
Author: Gerald Hirigoyen
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Author: Donna Hay
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.
Author: Olia Hercules
Author: Stephanie Izard