Author: Oliver Strand
Author: Tony Rosenfeld
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
Author: Chamchun Zisk
Author: Bon Appétit Test Kitchen
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.
Author: Kris Yenbamroong
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta...
Author: Anna Stockwell
Author: Giada De Laurentiis
Author: Sisi Carroll
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Author: Bruce Cost
Author: Katy Hees
Author: Ellen Faris
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Hannah Levitz
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone