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
Author: Mark Bittman
Author: Andrea Bemis
Author: Bon Appétit Test Kitchen
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Karin Korvin
Author: Orlando Murrin
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Victoria Granof
Author: Anya von Bremzen
Author: Gayle Gardner
Author: Amy Finley
Author: Michele Urvater
Author: Daniel Boulud
Author: Francis Mallmann
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
Author: Pat Neely
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Rick Bayless
Author: Guillermo Payet
Author: Jeanne Thiel Kelley
Author: Joseph W. DiPerri
Author: Anne Marie Gaspard
Author: Georgia Downard
Author: Shelley Wiseman
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein