Author: Ian Knauer
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Hélène Wagner-Popoff
Author: Bruce Aidells
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing...
Author: Junot Díaz
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Alexis Touchet
Author: Tony Rosenfeld
Author: Julia Turshen
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Author: Sheila Jacobs
Author: Zakary Pelaccio
Author: Andrea Webster
Author: Andrea Albin
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Author: Meryl Rothstein
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Jean Thiel Kelley
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Author: Douglas Rodriguez
Author: Bobby Flay
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
Author: Eric Larson