Author: Sarah Tenaglia
Author: David Guas
Author: Khalid Mohammed
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: James Oseland
Author: Maggie Ruggiero
Author: Jill Silverman Hough
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Lisa Ahier
Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients...
Author: Manami
I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra...
Author: Sharon123
Author: Odile Guyader
Author: Bon Appétit Test Kitchen
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Author: Jennifer Iserloh
Author: Audrey Saunders
Make and share this Cornmeal Crusted Scallops W/mint Chimichurri recipe from Food.com.
Author: chia2160
Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions,...
Author: Anna Stockwell
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Author: Liza Jernow
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime...
Author: French Tart