Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
Author: Alison Roman
Author: Virginia Burke
Author: Lannice Snyman
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Author: Madhur Jaffrey
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Author: Katherine Sacks
Author: Charles Phan
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Author: Gayle Gardner
Author: Bruce Aidells
Author: Sharon Buck
Author: Steven Raichlen
Author: Rick Bayless
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Author: Ricardo Muñoz Zurita
Author: Lane Crowther
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Author: Rhoda Boone
Author: Diana Kennedy
Author: Ian Knauer
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...
Author: Suvir Saran
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
Author: Virginia Burke