The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that…
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its…
Vegetable biryani may be the underdog of biryanis since it’s often overshadowed by meatier varieties. But like other formidable yet…
This recipe is inspired by sarde in saor, a classic Venetian dish of fried sardines topped with sautéed onions, pine…
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends…
Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans.…
Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi.…
Recipes sometimes tell a much larger story about migration and place, as traditional ingredients step aside for what may be…
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop.…
Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that’s seasoned with sweet…
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here,…
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers…