Author: Kemp Minifie
Author: David Kamen
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Author: Sergio Remolina
Author: Melissa Clark
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything...
Author: Rhoda Boone
Author: Michael Lomonaco
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Alexis Touchet
Author: Peggy Markel
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Author: Jonathan Waxman
Author: Gina Marie Miraglia Eriquez
Author: Lucia Luhan
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Author: Paul Grimes
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that...
Author: Hooni Kim
Author: Maggie Ruggiero
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Author: Reed Hearon
Author: James Oseland
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Diane Kochilas
Author: Norman Van Aken