Author: Ken Haedrich
Author: Melissa Roberts
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Traci Des Jardins
Author: Peter Hoffman
Author: Rick Browne
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Author: Gina Marie Miraglia Eriquez
Author: Andrea Reusing
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of...
Author: Luisa de la Hija
Author: Bruce Aidells
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Author: Lillian Chou
Author: Nika Standen Hazelton
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
Author: Gertrude Burnom
Author: Melissa Roberts
Author: Liza Davies
Author: Sergio Remolina
Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket! I found that the trick to make crunchy wedges is to use the right amount...
Author: Nagi | RecipeTin Eats
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.