Author: Carol Gilbert
Author: Dorie Greenspan
Author: Lori Longbotham
Author: Maggie Ruggiero
Author: Matt Lee
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
Author: Jennifer Rubell
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.
Author: Cheryl Slocum
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
Author: Sarah Magid
Author: Maneet Chauhan
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Author: Gina Marie Miraglia Eriquez
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Author: Kathleen Daelemans
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Ming Tsai
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly