A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
A lovely taste of spring.
Author: Janet Taylor McCracken
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
Author: Deborah Madison
Author: Chef Neil Perry
Author: Merritt Watts
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
Author: Maggie Ruggiero
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Author: Carol Rock
Author: Lillian Chou
Author: Bruce Weinstein
Author: Elisabeth Rozin
Author: Julia Turshen
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
Author: Lana Sills
Author: Joanne Weir
Author: Melissa Clark
Author: James Beard
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
Author: Stephanie Izard
Author: Robin Schempp
Author: Jeanne Kelley
Author: Joanne Weir