The Arabic word shakshuka loosely translates to “all mixed up” in English, and rightly so, as the dish usually includes…
This sandwich serves many dainty folks or fewer rugged types. Pre-order the bread from an Italian bakery or deli counter,…
The Denver omelet — a diner classic of eggs, bell peppers, onions, ham and often cheese — actually began as…
A Caribbean favorite, this light, tender and flaky fish is made with whole snapper, but you can also use fillets…
The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from…
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms…
The Italian technique employed here — sautéing chicken with a weighted pan on top — is called al mattone. It…
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell…
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma’s grandmother, owes its fragrance and fiery bite to a…
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on…
Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor,…
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery…