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Chicken Curry

Author: Rupa De

Spiced Black Lentils with Yogurt and Mint

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

Author: Dawn Perry

Warm Spiced Saucy Lamb Stew

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

Charred Cabbage with Goat Cheese Raita and Cucumbers

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

Yogurt & Matcha Swirl With Mango

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

Little Gem Wedge Salad with Tahini Ranch

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

Curried Chicken Salad with Spiced Chickpeas and Raita

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

Blood Orange Chia Pudding

Why drink O.J. with your yogurt when you can mix it in?

Author: Claire Saffitz

Persian Rice

Author: Jean Touitou

Baked Peas with Tarragon, Yogurt, and Pistachios

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

Mediterranean Chicken Salad Sandwiches

These Greek pita sandwiches are stuffed to the brim with rotisserie chicken and Kalamata olive relish.