Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South),…
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it’s also popular in the Northeastern and…
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch,…
This comforting Iranian dami (rice cooked with vegetables) bridges the transition between spring and summer with early tomatoes and perennial…
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved…
Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil.…
This recipe is inspired by eggs in purgatory, a Southern Italian dish in which eggs simmer in a spicy tomato…
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in…
This recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi…
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken…
Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining…
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the…