Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it’s dabbed on…
Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft…
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired…
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little…
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who…
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 recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi…
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks…
Although one may assume banana peels are the star of the show, they’re minor players in this flavor-packed production, adapted…
This sauce — a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions — builds sweet,…
A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s…