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Cumin Scented Potatoes With Tomatoes (Ghurma Aloo)

Of Iranian origin, ghurmas are thick-sauced, long-simmered stews, spiked with dry herbs and thickened with vegetables. My close friend R. J. Singh, more affectionately called Molu, remembers this particular...

Author: Raghavan Iyer

Tomato and Corn Salsa

Author: Robin Donovan

Pasta With Brown Butter, Whole Lemon, and Parmesan

Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays...

Author: Andy Baraghani

Mixed Greens with Mustard Dressing

Author: Marlena Spieler

Spice Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Author: Jill Silverman Hough

Tequila Lime Mahi Mahi Tacos

Mild mahi Mahi takes on the flavors of our zesty marinade.

Author: Larraine Perri

Spanish White Beans with Spinach

Author: Ruth Cousineau

Mashed Plantains With Fried Eggs (Mangú de Plátanos)

If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.

Author: Diala Canelo

Prawns Peri Peri

Author: Lannice Snyman

Decadent Fudge Brownies

Author: Marcy Goldman

Roasted Squash with Lemon Tahini Sauce

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Author: Bon Appétit Test Kitchen

Grilled Clams With Herb Butter

When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.

Author: John Derian

Pasta Carbonara with Cabbage and Mushrooms

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Author: Anna Stockwell

Baked Feta and Greens with Lemony Yogurt

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Author: Chris Morocco

4 3 2 1 Spice Rub

Author: Alison Roman

Pasta with 10 Minute Pesto

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

Author: Mindy Fox

Spanish Crusted Roast Pork Tenderloin

Author: Gina Marie Miraglia Eriquez

Tabil Spice Blend

Author: Bon Appétit Test Kitchen

Eggplant and Beef Stir Fry

Author: Bon Appétit Test Kitchen

Grilled Mahi Mahi with Thai Coconut Sauce

Author: Bon Appétit Test Kitchen

Sugar Snap Peas with Mint and Orange

Author: Maria Helm Sinskey