Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Author: Leena Trivedi-Grenier
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip...
Author: Rich Landau
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.
Author: Molly Baz
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to...
Author: Kim Barnouin
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
Author: Bon Appétit Test Kitchen
I'm just beginning to explore the fascinating world of traditional Indian beverages. One of the most refreshing I've discovered to date is panakam, typically made during the Hindi festival Sri Rama Navami....
Author: Heidi Swanson
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Author: Paisarn Cheewinsiriwat
Author: Diana Yen
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Author: Bon Appétit Test Kitchen
Author: Nina Simonds
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a...
Author: Claire Saffitz
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha
Author: Bon Appétit Test Kitchen
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.
Author: Meera Sodha
Author: Sara Perry
Author: Micah Carr-Hill
Make any kind of shape you'd like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Author: Claire Saffitz
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
Author: Gina Marie Miraglia Eriquez
Author: Andrea Reusing
Author: Adeena Sussman
Author: Samin Nosrat
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Author: Asma Khan
Author: Molly Stevens
Author: Rebecca Jurkevich
Author: Mark Bittman
Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!
Author: Andy Baraghani
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
Author: Andy Baraghani
Author: Louisa Shafia