Author: Alison Roman
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Author: Alice Medrich
Author: Jill Dupleix
Author: Ellie Krieger
Author: Nika Standen Hazelton
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Author: Cara Clark
Author: Melissa Potter
Horchata is a refreshing iced drink served in Mexico. It is made with almonds, raw rice, or melon seeds.
It's hard to improve on grilled cheese with tomato soup-but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms...
Author: Claudia Fleming
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes...
Author: Meera Sodha
Author: Cindy Mushet
Author: Claudia Fleming
Author: Grace Parisi
Author: Ruth Cousineau
This gluten-free cake is quite large, always popular and well suited for dessert. It's also great for Passover-a bonus!
Author: Allen Susser
Author: Aglaia Kremezi
Author: Ingeborg Baumgartner
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices for what boils down to a pretty simple breakfast....
Author: Rocco DiSpirito
Author: Amelia Saltsman
Author: Chris Morocco
Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn't matter if it breaks-carry on and it will all come together when...
Author: Cal Peternell
Author: Shelley Wiseman
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
Author: Melissa Roberts