Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin,...
Author: Anthony Bourdain
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.
Author: Anissa Helou
This crisp coleslaw side dish or salad is has no mayo, just apples, cabbage, kohlrabi, and a bright dressing made with rice vinegar and lime. Serve at a barbecue!
Author: Bryant Terry
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Andrea Albin
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
Steaming the apricots over the rice while it rests softens them just enough.
Author: Mina Stone
Author: Suzanne Goin
Author: Jeanne Kelley
Author: Jerome Navarre
Author: Pam Anderson
Author: Janet Fletcher
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned...
Author: David Tamarkin
Author: Kemp Minifie
Author: Lillian Chou
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
Author: Richard Blais
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Author: Paul Grimes
Author: Maria Helm Sinskey
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Thomas R. Fox
Author: Annie Somerville
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger