This Thai street food classic features chewy rice noodles stir-fried with shrimp, tofu, sprouts and chopped peanuts in a sweet, sour and spicy tamarind sauce flavored with dried shrimp and fish sauce.
These dainty old-fashioned tea sandwiches feature cool cucumber slices, thinly sliced red onion, and a creamy herbed spread made with cream cheese or mayonnaise sandwiched between thin bread slices.
Though the name sounds like a wild sweet-tooth’s parade, this fried chicken recipe actually makes perfect sense when paired with a spicy scallion cornmeal waffle.
Birria, the regional stew from Mexico, saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States.
These tacos are filled with incredibly flavorful, tender braised beef birria made by slowly cooking chuck roast and short ribs in a guajillo chili adobo.
Inspired by the Italian dish of sautéed puntarelle and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages.
Perfectly cooked whole branzino is topped with a vibrant sauce of garlic, ginger, shallots, Thai chilies, Shaoxing wine, fish sauce, honey and rice vinegar.
Chana masala is a Northern Indian dish with chickpeas braised in a beautifully balanced, aromatic sauce of tomatoes, onions, garlic, ginger and myriad warming spices like coriander, cumin, cinnamon, turmeric and cayenne.
Fragrant, long grain basmati rice is layered with tender chunks of chicken, golden raisins, caramelized onions, and whole spices for an elegant one-pot meal.
A classic preparation for chicken, this lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish, and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro.
A delicious Cuban sandwich layers shaved ham, slow-roasted Cuban-style mojo pork, Swiss cheese, dill pickles and yellow mustard, pressed between slices of crusty Cuban bread.
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining).
Tender baby back ribs marinated in two different Korean sauces – one sweet and savory, the other spicy and slightly sweet – and then grilled to perfection.
A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.
Boneless, skinless thighs or breasts grilled to perfection and plunged into a bright sauce made with parsley, olives, chile, lemon juice and small bits of lemon rind for added juiciness.
A simple dinner of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter.
A refreshing and tangy mushroom ceviche made with a classic Peruvian citrus marinade known as “tiger’s milk”. Perfect with fresh chips and guac, or just a warm tortilla and some hot sauce.