This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks...
Author: David Tamarkin
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...
Author: Katherine Sacks
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
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
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta...
Author: Anna Stockwell