Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Sergio Remolina
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
Author: Sabrina Henderson
Author: Bruce Aidells
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest...
Author: Andy Baraghani
An easy Salsa Verde recipe
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
Author: Ross Dobson
Author: Michael Lomonaco
Author: Juana Vázquez-Gómez
Author: Allen Susser
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
Author: Keith Griffin
So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.
Author: Chris Shepherd
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
Author: Melissa Roberts
Author: Jean Anderson
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
Author: Lillian Chou
This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Author: Dr. John McDougall
Author: Chef Neil Perry
The inspiration for test kitchen director Ruth Cousineaus velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The...
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen