Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Paul Grimes
Author: Sondra Glucksman
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Charlie Trotter
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Ludovic LeFebvre
Author: Lucy Footlik
Author: Angelo Pellegrini
Author: Maria Speck
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Author: Dawn Perry
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
Author: Nicholas Puniello
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Rocco DiSpirito
Author: Jennifer Iserloh
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
Author: Ina Garten
Author: Brenda Louch
This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi
Author: Kerri Conan