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
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
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
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
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
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
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: Tracey Seaman
Author: Jasper White
Author: Jesus Gonzalez
Author: Siglinda Scarpa
Author: Bon Appétit Test Kitchen
Author: Maya Kaimal
Author: Bon Appétit Test Kitchen
A Thai-inspired mousse with honeydew water.
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted...
Author: Claire Saffitz
Author: Abigail Kirsch
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
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.
Author: Jennifer Iserloh
Author: Cynthia Wilson
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