Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Author: Bon Appétit Test Kitchen
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...
Author: Lillian Chou
Author: Joe Yonan
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Anita Lo
Author: Ming Tsai
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Author: Melissa Roberts
Author: Jody Adams
An easy Sesame Dressing recipe. This recipe is an accompaniment for Korean-Style Tuna Tartare .
Author: Neil Perry
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get...
Author: Dennis Prescott
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
This savory, addictive dressing will taste good on just about anything, including cold noodle salads.
Author: Claire Saffitz
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Melissa Roberts
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Author: Anna Jones
Author: Lillian Chou
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
Author: Jody Adams