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Indian Spiced Chicken With Tomato and Cream

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Author: Bon Appétit Test Kitchen

Bucatini with Butter Roasted Tomato Sauce

The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.

Author: Dawn Perry

Pork and Hominy Stew (Pozole Rojo)

This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.

Author: Ricardo Muñoz Zurita

Udon With Chicken and Scallions

These udon noodles with chicken and scallions come together in under 30 minutes.

Author: Lillian Chou

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez

Black Eyed Pea Fritters with Hot Pepper Sauce

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...

Author: Bryant Terry

Creamy Cauliflower Dip

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Author: Anna Stockwell

Shrimp and Andouille Gumbo

Author: Bruce Mattel

Cauliflower and Chickpea Curry

Author: Hugh Fearnley-Whittingstall

Red Cabbage Salad with Warm Pancetta Balsamic Dressing

Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.

Author: Maria Helm Sinskey

Creamy Chia Coconut Ginger Carrot Soup

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Author: Janie Hoffman

Petits Pois à la Française

Author: Nigella Lawson

Spiced Rice Pilaf

Author: Chitra Joshi

Turkey Jook

Author: Melissa Roberts

Melon Slush

This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.

Author: Sheila Lukins