With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Jennifer Iserloh
Author: Engin Akin
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Nava Atlas
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first...
Author: Madhur Jaffrey
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
This frothy, salted Turkish yogurt drink is endlessly refreshing.
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Author: Tracey Seaman
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Jasper White
Author: Jesus Gonzalez
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
Author: Siglinda Scarpa
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Abigail Kirsch
Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Author: Maya Kaimal
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.
Author: Chris Morocco
A Thai-inspired mousse with honeydew water.
Author: Jennifer Iserloh
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani