Author: Bon Appétit Test Kitchen
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Author: Von Diaz
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
Author: Molly Wizenberg
Author: Matthias Radits
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Author: Andrea Webster
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers...
Author: Mindy Fox
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
Author: Julia Turshen
Author: Lillian Chou
At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply...
Author: Donna Hay
Author: Patrick Hoogerhyde
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Author: Donna Hay
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Michael Lomonaco
Author: Lillian Chou
Author: Ardie A. Davis
Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno...
Author: Molly Baz
Author: Françoise Meyer
Author: Lillian Chou
Author: Stan Frankenthaler
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first...
Author: Madhur Jaffrey
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...
Author: Rick Martinez