Author: Rupa De
Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.
Author: Dawn Perry
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty...
Author: Claire Saffitz
Author: Andrew Chase
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.
Author: Meryl Rothstein
Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the...
Author: Andy Baraghani
Author: Tracey Seaman
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Why drink O.J. with your yogurt when you can mix it in?
Author: Claire Saffitz
Author: Amy Finley
Author: Adel Chagar
Author: Valerie Hill
Author: Jean Touitou
Author: Davina Besford
Author: Alain Coumont
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn't be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by...
Author: Eric Gower
These Greek pita sandwiches are stuffed to the brim with rotisserie chicken and Kalamata olive relish.