Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Darina Allen
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Itamar Srulovich
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Author: Cory Schreiber
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Sharon Buck
Author: Ruth Cousineau
Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange-cream cheese filling give this dessert a wonderful aroma.
Author: Alice Medrich
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
Author: Susan Springob
Author: Paul Grimes
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
Author: Sally Siegel
Author: Lori Longbotham
Author: Marsha Klein
Author: Maria Helm Sinskey
Author: Selma Brown Morrow
Author: Itamar Srulovich
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Author: Hugh Fearnley-Whittingstall
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins